400g sashimi grade Tuna
1/3 cup whole egg mayonnaise preferably homemade
2 teaspoons lemon juice
1 tablespoon diced capers
50g rocket
¼ cup lemon extra virgin olive oil


1. Using a very sharp knife slice Tuna as thinly as possible
2. Cover serving plates with a layer of Tuna and season to taste
3. Cover with plastic wrap and refrigerate until ready to serve
4. Place mayonnaise, lemon juice and capers in a bowl stir until well combined
5. Drizzle mayonnaise mixture over Tuna arrange rocket on serving plates and drizzle with oil to serve





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