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Tuna Crudo
with Orange, Citrus Soy Dressing & Chilli Oil

Recipe by Melie’s Kitchen

Citrus Soy Dressing


2 Tbsp lemon juice + 2 tsp lemon zest
2 Tbsp lime juice
¼ cup orange juice
1 clove garlic, minced
1 Tbsp honey
1 Tbsp olive oil
1 tsp soy sauce



1 orange, skin removed
250g sashimi-grade fresh yellow-fin tuna
1 green chilli, thinly sliced
1 Tbsp chilli oil
Thinly sliced chives & coriander, to serve


Combine all dressing ingredients together in a bowl along with 1/4 tsp fine sea salt. Set aside
for 10 minutes to allow the lemon zest to infuse, then strain the dressing through a fine sieve
(discard the bits of garlic & lemon zest). Set dressing aside.

Prep the orange. Using a small sharp knife, slide the knife just under the pith of the orange
segments, until you reach the core. Repeat slice after slice all the way around the orange, until
all orange segments are cut out. Slice off any remaining pith.

Thinly slice the tuna against the grain into 5 mm slices. Layer the tuna slices and orange
segments alternating on a serving plate. Spoon over the dressing and drizzle with the chilli oil.
Garnish with the green chilli, chives and coriander. Serve chilled.


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