Sarah's Entree - Tuna Carpaccio With Soy and Baby Coriander
Sashimi grade tuna steak
50ml yuzu juice
5 tbsp Soy Sauce
1/2 tsp ground pepper
1 clove grated garlic
1/2 tsp grated ginger
1 tbsp shallots - thinly sliced
6 tbsp grape seed oil
For the sauce, mix all ingredients in a small bowl with whisk. Chill in the fridge until needed.
To serve, thinly slice tuna and place on a plate. Place sauce in a small ramekin and set beside tuna. Garnish with baby coriander.