Tuna Carpaccio with Coconut Vinaigrette
Ingredients
200g sashimi-grade tuna
Dressing:
2 tablespoons grapefruit juice
1 tablespoon soy sauce
1 teaspoon grated young ginger
1 teaspoon toasted sesame seeds
1 pinch sugar
Salt and freshly ground peppercorns to taste
2 tablespoons thick coconut milk
Garnish
1 sprig coriander
Method
Slice the tuna thinly and line up on a plate. Combine all the dressing ingredients and mix well.
Drizzle dressing and coconut milk on the tuna carpaccio and garnish with the coriander.