Sluttishly Savoury: Tuna Tartare

I love cooking but there are times when I simply cannot cook. When my mind is simply elsewhere, the answer is tuna tartare: for starters, it doesn't require any cooking.

Tuna steaks are so easy to overcook anyway so why not—not cook them? This way, you get the best out of the tuna; best silky texture, best nutrients, best flavour. The only one important rule with tartare, like ceviche is that the fish needs to be uber fresh, so take a trip to your fishmonger, not your supermarket, and tell them you demand 'sushi grade', goddammit.

Tuna Tartare (serves 2 as a light lunch/starter)
Preparation Time: 2mins -yay!
Cooking Time: 0mins - yay!

You will need:

• 3 tbsp soy sauce
• 3 tbsp sesame oil
• sesame seeds, toasted 
• clear honey
• juice of one lime
• 1 chilli, finely diced
• One large very fresh tuna steak (around 150g - 200g), cut into cubes

Make it! 

1. Mix the soy, sesame oil, sesame seeds, honey, lime and chilli together. 
2. Add the cubed tuna and mix.
3. Serve with whatever you like, but pureed avocado and cold dressed soba noodles go well, as do little crisp tostadas.