Tuna Sashimi with Crispy Capers, Lime and Dill

with Melissa Leong

I’ve just spent the past few days eating some incredible food at the Noosa International Food and Wine Festival (this may or may not have occurred in conjunction with a copious amount of wine and spirits).

While sub tropical climes such as these clearly lend themselves to eating seafood, it’s a little bit of luxury anyone can integrate into their cooking repertoire. Sashimi grade tuna, kingfish or salmon is a brilliant thing to serve up as a starter – it’s fresh, lean and whets the appetite for whatever comes next.


Tuna sashimi with crispy capers, lime and dill

Serves 2


200g sashimi grade tuna loin
1 tblsp of baby capers
Good quality extra virgin olive oil 1 lime
Fresh dill
Micro herbs to garnish


1. Using a sharp, good quality knife, slice the tuna into 1⁄2 centimeter thick pieces, and fan out on a plate.

2. In a bowl, pour a good slug of olive oil, the juice and zest of half a lime, roughly chopped dill, plus salt and pepper to taste.

3. Heat a frying pan on high, add in olive oil and fry the capers until crispy. Add to the dressing and stir to combine. Adjust the seasoning to taste.

4. Once the dressing is cool, pour over the top of the sashimi, top with a few micro herbs and serve.



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