Tuna carpaccio with avocado and pineapple salad

Tuna carpaccio with avocado and pineapple salad

Ingredients

• 200g tuna fillet
• an avocado, diced
• a pineapple, peeled and diced
• 15ml (1 tbsp) lime juice
• 10ml (2 tsp) olive oil
• 15ml (1 tbsp) fresh coriander leaves, chopped
• 15ml (1 tbsp) black sesame seeds

Method

Place the tuna in the freezer for 30minutes to make it easier to slice thinly.

Combine the remaining ingredients in a bowl and set aside.

Using a sharp knife, slice the tuna thinly and arrange on a serving platter.

Top with the salad and serve immediately.

Serves 2 as a starter