- 500g/1lb 2oz fresh tuna loin (sushi grade)
- 2 tbsp olive oil
- 100g/3½oz pine nuts
- 4 avocados, peeled and chopped
- 1 bunch coriander, roughly chopped
- 5 drops sesame oil
- sea salt and black pepper
- 50ml/2fl oz soy sauce
- 1 lemon, juice only
- 1 jalapeño chilli pepper, thinly sliced
- Rub the tuna with a little olive oil and season with sea salt and black pepper. Heat a frying pan and fry the tuna briefly to the pan, so that it just simply gets a little browned on the outside (it should still be completely raw inside).
- Slice the tuna as thinly as possible and lay out the slices on a serving dish.
- Toast the pine nuts with a little salt in a dry frying pan. Mix the avocado and coriander with the pine nuts. Season with salt, black pepper and sesame oil.
- For the dressing, mix half the jalapeño chilli pepper with the soy sauce and lemon juice. Spoon it over the fish. Garnish with the remaining jalapeño and serve.