A full version with recipes can be found at the Slow Travel Berlin website. more...
Full version with recipes can be found at Slow Travel Berlin. more...
I've been a big fan of Felicity Cloake's Perfect column for the Guardian ever since it started. more...
Make sure you get hold of super-fresh, sashimi-grade tuna for this, it really isn't worth making with anything less.
Serves 4 as a generous starter, or lunch
400g fresh tuna, in one or two pieces
a bunch of coriander
juice of a lime
half a red onion
2 red chillies
Extra virgin olive oil
Put the tuna into a freezer bag and empty in the lime juice. Seal the bag and put in the fridge for fifteen minutes.
Meanwhile, peel and chop the avocados into chunks, seed and finely chop the chillies, dice the red onion, roughly chop the coriander and put them all into a bowl.
Remove the tuna from the bag, reserving the lime juice for later and slice into thin strips. Add to the bowl and toss gently with your fingers until all ingredients are combined.
Divide between four plates. Season, pour the lime juice and a generous drizzle of olive oil over each.