Serves 4
Crudo
Using a very sharp knife, cut the tuna into 5mm thick slices.
Arrange the fish onto four plates, slightly overlapping the slices.
Juice the limes into a small bowl. Split the finger limes in half lengthways, remove the pearls from the pith and add to the bowl, along with the olive oil.
Season with salt, then spoon over the fish. Give the fish a good grind with pepper and sprinkle with coriander.
Serve immediately.
Tips
It’s important to seek out sustainably sourced tuna. You could also use yellowfin tuna, or any other fish or shellfish that eats well raw. If you can’t find finger limes, finely diced fresh lime segments will give a similar pop of citrus flavour.
