Jamie's America
By Jamie Oliver
25 mins
Super easy
serves 4
About the recipe
This is something you have to try. Use insanely fresh fish and each bite will be a real wake-up for the senses.
Recipe From
Ingredients
olive oil
2 cloves of garlic, peeled and very finely sliced
a small bunch of fresh coriander
1 spring onion
1 fresh green chilli, stalk removed
3 limes
200g sustainably caught (sushi-grade) tuna
2 blood oranges, peeled and sliced into rounds, pips removed
10 red or yellow cherry tomatoes, quartered
4 heaped teaspoons soured cream
Method
- Pour a few good lugs of olive oil into a small pan over a medium heat. Gently fry the garlic slices until they are lightly golden crisps; don’t let them burn. Remove them to some kitchen paper to drain. Pick 8 coriander leaves and put them to one side in a little cup of cold water.
- This is best served right away while the flavours are all super fresh, so when you’re ready to eat, put half your bunch of coriander, half your spring onion and half your chilli into a liquidizer and blitz with the juice of 1 lime and about the same amount of olive oil. Season with sea salt and black pepper and balance so it’s got attitude and a kick. If it needs to be loosened, add a tiny splash of water. Finely chop the remaining half of your coriander, spring onion and chilli on a board with the tuna until the mixture is as chunky or fine as you like.
- At this point you’re nearly ready to go, so lay 2 or 3 of your orange slices in the middle of 4 little plates and spoon your blitzed green sauce around them. Toss the tuna mixture in a bowl with the juice of the second lime and the same amount of olive oil. Have a taste, season it really well, then spoon your tuna tartare over your orange slices. Top with a few tomato quarters and a dollop of soured cream, then sprinkle over some of your garlic chips and your pretty coriander leaves. Serve right away with wedges from your third lime. If you want to add some more sliced chilli or a pinch of paprika, rock on!
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