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Neil Perry's crudo of albacore tuna with finger lime
Serves 4 Starters and mains
Ingredients
- 400g sashimi-grade albacore or other tuna fillet, skinned, with any bloodline removed
- juice 2 limes
- 2 finger limes
- 60ml extra virgin olive oil
- 4tsp coriander leaves, finely shredded
Method
Using a very sharp knife, cut the tuna into 5mm thick slices. Arrange the fish on 4 plates, slightly overlapping the slices.
Put the lime juice in a bowl. Split the finger limes in half lengthways, remove the pearls from the pith and add to the bowl along with the olive oil. Season with salt, then spoon over the fish.
Give the fish a good grind of black pepper, then sprinkle with the coriander and serve immediately.
Cook’s note
If you can’t find finger limes, finely diced fresh lime segments will give a similar pop of citrus flavour.
This recipe was taken from the January/February 2021 issue of Food and Travel. To subscribe, click here.
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