Asian tuna tartare

Ingredients

• 40ml cup corn oil
• 2 tsp grated fresh ginger
• 500g sushi-grade tuna
• Large handful finely chopped coriander
• 1 finely chopped chilli
• 1 1/2 tsp wasabi powder
• 1 tsp toasted sesame seeds
• 1 tsp finely chopped spring onion
• 1 1/2 tbsp lime juice, plus half a lime
• 2 tsp sesame oil
• 1 tbsp soy sauce
• Sea salt and freshly ground pepper
• 2 diced avacados

Method

1.    In a bowl, combine the corn oil and ginger and let stand at room temperature for at least 2 hours. Strain the oil.

2.    With a very sharp knife, cut the tuna and dice.

3.    In a large bowl, combine the tuna with the ginger oil, coriander, chilli, wasabi, sesame seeds, spring onion, lime juice, sesame oil and soy sauce.

4.    Mix gently and season with salt and pepper.

5.    Stand a round mould or a biscuit cutter in the centre of a salad plate.

6.    Fill a quarter of the mould with tuna tartare, followed by a layer of diced avacado and top with more tuna tartare.

7.    Lift off the mould. Repeat with the remaining tartare.

8.    Drizzle the remaining ginger oil around the tartare.