480g tuna loin
2 spring onions, thinly sliced
1 medium-hot red chilli, finely chopped
2.5cm piece fresh root ginger, peeled and grated, or finely diced
1 tablespoon clear honey
6 tablespoons light soy sauce
1 lime, juice only
2 tablespoons sesame oil
2 tablespoons sesame seeds, toasted
1 x Wild Wheat Sourdough Baguette, sliced
Few sprigs fresh coriander, to garnish
1 lime, cut into wedges
Remove and discard any dark parts from the bloodline of the tuna. Finely dice the remaining tuna and place in a large bowl. Stand the bowl on ice to keep it chilled.
Add the spring onions, chilli and ginger to the tuna and mix well.
In a separate bowl, mix together the honey, soy sauce, lime juice, sesame oil and toasted sesame seeds.
Add honey/soy mix to the tuna and gently stir to combine, set aside for up to 1hr to marinate.
Toast the slices of baguette on a griddle pan or toaster.
Drain the tuna in a sieve to remove excess liquid.
To serve: top the toast with the tuna tartare, coriander and lime wedges.