• 60 g Yellow Fin Tuna Belly . sliced sashimi style into 3

  • 3 jalapeno chilli's thinly sliced

  • 0.25 tablespoon Ginger thinly sliced

  • 0.25 tablespoon coriander leaf

  • 0.25 teaspoon Olive Oil

  • Sea Salt and freshly ground White pepper


  • 1.

    Crush the chillies and ginger together lightly in a mortar with a pestle.

  • 2.

    Add the coriander, crush a little further, then mix through the olive oil and add salt and pepper to taste.

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