480g/1lb 1oz tuna loin (preferably yellow fin, as fresh as possible)
1 tbsp chives, thinly sliced
1 mild chili, finely chopped
2.5cm/1in piece fresh root ginger, peeled and grated, or finely diced
1 tbsp maple syrup
6 tbsp gluten free soy sauce
1 lime, juice only
2 tbsp sesame oil
2 tbsp sesame seeds, toasted
4 slices gluten free ciabatta
few sprigs fresh coriander, to garnish
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 chilled.
Add the chives, chili and ginger to the tuna and mix well.
In a separate bowl mix together the maple syrup, gluten free soy sauce, lime juice, sesame oil and toasted sesame seeds.
Toast the slices of gluten free ciabatta on a griddle pan.
To serve, press the tuna tartare into a 7cm/3in chef’s ring on each serving plate.
Carefully remove the ring, arrange the gluten free toast and lime wedges around the tartare.
Recipe adapted from: Good Food