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Seared Tuna Carpaccio

450 g Fresh tuna
25 g Coarse sea salt
50 g Demerara sugar
2 ts Black pepper; crushed
2 ts Fresh dill; chopped
2 ts Fresh coriander; chopped
150 ml Olive oil
75 ml Soy sauce
1 Lemon; juice and rind of

Trim the tuna of all skin.

Mix together the sea salt, sugar, peppercorns, dill, lemon zest, soy sauce, parsley and coriander and spread over the fish.

Pour over the olive oil, cover and marinate for 24-48 hours.

Lift the fish from the marinade, and slice thinly. At this point the fish can be served in its raw state.

Or heat a heavy based frying pan, drizzle a little oil and quickly fry off one side of the fish, turn and add any remaining marinade ingredients.

The whole process should only take 1-2 minutes, serve immediately.

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