Tuna Tartare

• 200g Tuna (as fresh as possible)
• 5 cocktail gherkins
• 1 teaspoon Dijon mustard
• 1 small red onion
• 2 baby spring onions
• 1/2 lime
• 1/2 teaspoon parsley stems
• 1/2 teaspoon light soy sauce
• salt and freshly ground pepper

1. Finely chop the gherkins, red onion, spring onions and parsley. Keep them separate from each other and set aside.
2. Dice the tuna into about 1/2cm cubes and put into a large bowl.
3. Add the diced gherkins, red onion, spring onions and parsley.
4. Add all the other ingredients tasting as you go.
5. Use a presentation ring to plate up the tartare. I decorated the plate with finely sliced pickled radish and baby courgette
6. Serve immediately (if you leave it for too long the lime juice will start 'cooking' the tuna.
Serves 2