INGREDIENTS mexican-tuna-tartare
Serves 4
| Fresh tuna | 200g |
| Anchovy fillet | 1 |
| Cornichons, sliced | 4 |
| Ripe tomato finely chopped | 1 |
| Tbsp. extra virgin olive oil | 4 |
| Small shallots, finely sliced | 2 |
| Cumin seeds toasted | ½ tsp |
| Baby capers | 1tsp |
| Dried oregano | ½ tsp |
| Small red chilli deseeded and finely chopped | 1 |
| Small bunch of fresh coriander chopped | 1 |
| Lime zested and juiced | 1 |
| An orange, juiced | ½ |
| Salt and pepper | |
| Slices sourdough bread | 4 |
| Garlic clove cut in half | 1 |
| Sour cream | 4 tbsp |
| Caviar | 30g |
| A few rocket leaves for garnish | |
| Extra virgin olive oil for drizzling | 1 tbsp |
