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About this recipe: The more I experiment with tuna, the more I love it! This was fresh from the sea, straight into the galley and eaten in an hour with no cooking involved whatsoever (apart from the lemon juice working its magic in the fridge). Unfortunately, this would probably only suffice as a sharing platter or starter, so don't throw your apron in the wash just yet.
Instead of using the lemon oil, you can use olive oil with the juice of 2 squeezed lemons.