Jessie Prince
“We source our tuna from up and down the coast: Mooloolaba, Bermagui and Ulladulla,” says Bistro Livi chef Ewen Crawford. “When the tuna is this fresh and fatty we treat it as simply as possible. It’s brushed with a little soy and served with coriander, from Boon Luck Farm, which is then used to make a fresh, simple sauce.”
Ingredients
Method
For coriander sauce, blend ingredients and ½ tsp fine sea salt in a high-speed blender until smooth and bright green. Transfer to an airtight container and refrigerate until required. Coriander sauce is best made on the day of serving.
Spoon coriander sauce on a chilled plate and arrange tuna slices on top. Season tuna with sea salt flakes, drizzle with extra olive oil, scatter with lemon zest and a squeeze of lemon juice to serve.
Note
Meyer lemons are sweeter, less acidic and less bitter than regular lemons. They’re available from select grocers – you may need to order them. If unavailable, substitute regular lemons.
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