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.