Ingredients

Method

• 400 g fresh tuna
• 1/4 onion, chopped
• 2 spring onions, chopped
• 2 1/2 T lemon juice
• 170 ml extra virgin olive oil
• 1/2 t salt
• 1/4 t chilli
• For the palm heart salad:
• 800 g canned palm hearts finely sliced
• 1/2 t salt
• 1/2 t chilli
• 1 1/2 T lemon juice
• 1/4 t Maldon sea salt
• 1 T olive oil
• 80 g tomato, peeled and finely diced
• 40 g red onion, finely sliced
• 1/4 t coriander, chopped

Method

Ingredients

Finely dice the tuna and mix with the remaining ingredients. Chill for 30 minutes.

To make the palm heart salad, slice the palm heart and mix with the remaining ingredients.

Spoon the tartare into a mould lined with clingwrap. Press down firmly, then unmould onto a plate.

Remove the clingwrap and serve with the salad.