Ingredients:
500g fresh tuna (or salmon or mackerel can be used)
1 teaspoon sesame oil
1 tablespoon peanut or macadamia nut oil
2 telegraph cucumbers, halved lengthwise, seeded and sliced
2 shallots, finely chopped
1 small red onion, peeled and finely sliced
1 long fresh red chilli, seeded and finely chopped
½ cup seasoned rice wine vinegar
¼ cup water
1 teaspoon grated ginger
2 tablespoons agave nectar
1 clove garlic, peeled and finely chopped
grated rind of ½ lime
juice of ½ lime
Instructions:
Heat the sesame oil and nut oil in a frying pan over a medium. Cook the tuna fillet, by browning lightly on each side and cooking through for about 3-4 minutes. Remove from heat and allow to cool slightly and cut into large cubes.
Combine cucumber, shallots, onion, and chilli in a bowl. Add the warm fish pieces.
In a saucepan combine vinegar, water, ginger, agave nectar, garlic, lime rind and lime juice heat to a medium temperature. Pour the warm dressing over the cucumber and fish mixture, stand and cool to room temperature – about 10 minutes. Divide evenly between 4 serving dishes for a delicious light supper.
