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Published 00:10 20 Dec 2016 GMT
Add us as a preferred source on Google »Tuna tartare seems like one of those dishes that you'll only ever get to eat in a restaurant, and even then you know it'll always going to cost a fortune.
I want to show you today just how simple it actually is to make a shitload of this stuff at home, with just a couple of ingredients.
This works perfectly as a little starter, popped onto a salad or even in a big bunk of bread for a nice light lunch. Give this a lash and you'll fucking love it...
The key is getting really fresh tuna. You'll get it in a good fish monger or a top end shop like Donnybrook Fair, Fallon and Byrne or Mortons.
Slice up the bread. We're going to make nice little croutes which are crispy and work perfectly with the soft texture of the tuna.
Lash the bread into a tray and drizzle with a little olive oil. Fuck them into a hot oven (180C) for about 10-15 minutes. Simple as that.
Whip the tuna out and get it up to room temperature. Get some nice thin slices going. Good sharp knife is the key here.
You don't want to be handing the fish too much. The less you do so the better. Also make sure to clean your hands, you dirty thing.
Next chop it up into little cubes.
It'll take you a little while, but all the tuna should look like this.
Chop up the chilli. If you want it with a little extra kick, leave the seeds in. If you're a bit of a big girl's blouse, leave them out.
Slice the limes up. If I need to give you more info about this step than that, then cooking maybe isn't for you!
Grab the coriander out and chop the shit out of it.
Lash all of the ingredients in with the tuna. It's important to have a good lash of salt and pepper in now too, in order to bring the tuna's flavour to life.
Nice big drizzle of oilve oil in at this stage too, as it'll help it all come together.
Stir it all up and make sure it is all mixed perfectly. This isn't something you'll want to make too far in advance. The fresher the better.
Pop a little onto your crispy bread or if you're cutting down on the carbs, just eat it up straight.
Serve it up and watch your guests faces light up as they discover that you're some sort of culinary genius, or have been training to become a chef in your spare time.
The thing we try to do here is to provide recipes that blow you away with jusy how simple they are, and totally demystify a dish that you'd normally only eat in a restaurant.
Of course, the only issue with this is that it just tastes too good and you'll lash the whole bowl of it into you in one go!
