A light and elegant starter that’s super-speedy to make. Chill the tuna thoroughly to make it easier to slice.
600g/1lb 5oz sashimi grade tuna, cut from the loin
2 lemons, juice only
50ml/2fl oz light olive oil
sea salt and cracked white peppercorns
300g/10½ oz ripe strawberries, hulled
1 tsp lemon juice
1 tsp cracked black peppercorns
½ tsp caster sugar
Slice the tuna as thinly as possible using a very sharp knife. Place it in a plastic bag with the lemon juice, olive oil, salt and white peppercorns. Leave to marinate for five minutes.
For the salad, mix together the different salad leaves and olive oil. Season to taste with salt and freshly ground black pepper.
For the sauce, blend the ingredients in a food processor to make a smooth purée then pass through a fine sieve.
To serve, lay the tuna out on a plate, drizzle with the sauce and garnish with the salad.
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