- 10 serving
- Andorinha Extra Virgin Olive Oil Spray
- 1 kg fresh sliced tuna
- 2 lime wedges
- 100 ml lime juice
- 20 g anchovies, chopped
- 80 g roasted almonds, chopped
- Black pepper
- Fleur de sel
- Coriander, thinly chopped
For the coriander-infused oil:
- 200 ml Andorinha Organic Extra Virgin Olive Oil
- 50 g fresh coriander
Gently dip the coriander in boiling water for a few seconds, drain and cool immediately in ice water.
In a container, combine them with Andorinha Organic Extra Virgin Olive Oil and mix well to achieve a homogeneous texture.
Clean the tuna, removing the skin and the bones.
Remove the loin from one side and wrap it with plastic wrap.
Take it to the fridge.
Thinly slice the remaining tuna. Check the tuna loin in the fridge and, when it is firm, arrange it in overlapping circles and season with Andorinha Extra Virgin Olive Oil, lime juice, chopped anchovies, chopped roasted almonds and coriander-infused oil.
Finally, add pepper, fleur de sel and coriander.