Chef Matt Moran’s big eye tuna crudo, red champagne finger lime and chive dressing
Serves 4 as an entrée
Preparation time: 10 – 15 mins
400g Big eye tuna – walker seafoods Mooloolaba QLD
2 champagne red finger – green valley finger lime
2 red radishes
½ telegraph cucumber, peeled
1 lemon, juice
½ bunch chives, finely chopped
80mls olive oil
1 pun baby red vein sorrel
Cracked black pepper
To make the dressing, wash and finely dice the radishes and place into a mixing bowl, cut the cucumber in half lengthwise and using a spoon remove and discard of the seeds, finely dice the cucumber and place into the mixing bowl with the radishes. Cut the finger limes in half and squeeze out the pulp, remove any seeds and place the pulp into the radish mix, add in the chopped chives and mix all ingredients together with the olive oil and lemon juice, season to taste with salt and pepper.
Using a sharp knife trim and clean any sinew from the tuna, slice the tuna into 5mm slices.
Cut the avocado in half and remove the seed and skin, cut each half into six even wedges.
Arrange the avocado wedges onto a serving plate, place the tuna around the avocado and season with salt, spoon on the dressing and garnish with the baby red vein sorrel leaves.