Seared Bluefin Tuna Tartare

Method

1 Remove any blood meat (called the blood line) within the tuna piece. The blood line is the very dark red (almost black) meat that you will see on the edge of the tuna.

2 Using a very sharp knife, cut any dark meat away from the rest of the tuna and discard.

3 Cut the remaining tuna into 2cm x 2cm pieces, as long as the piece allows. Try to get them as uniform as possible without having too much waste.

4 Combine sesame oil, rice wine, lime juice, soy sauce and sriracha in a medium bowl.

5 Add tuna and combine so that every piece of tuna is coated.

6 Add chives and avocado, then gently combine.

7 Add panko crumbs, top with sesame seeds and spring onion and serve immediately.