Cut the tuna in 5cm dice.
Peel the ginger and cut in thick slices.
Cut the lemon in thick half slices.
Crush the coriander seed in a mortar & pestle.
Place the tuna flat on a tray and sprinkle salt, pepper & coriander over.
Then place the tuna in one or few jars with lemon, bay leaf, rosemary and chilli.
Fill the jars with extra virgin olive oil and close tightly.
Cook in a bain marie for an hour at 100ºc.
Cool down at room temp then reserve in the fridge.
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