Tuna carpaccio

Ingredients:
200g frozen (or fresh) tuna, thinly sliced
10g Chives (cut 2-3cm)
10g Italian flat leave parsley (leaves only)
10g coriander (leaves only)
10g dill (leaves only)
10gm watercress (leaves only)
10g wild rocket
1 tablespoon toasted sesame seeds
1 red chili, deseeded and sliced thinly (optional)

For the dressing:
3 tablespoons of Japanese soyu
3 tablespoons of lemon juice
3 tablespoons of olive oil
1 teaspoon of sesame seed oil
1 teaspoon of sugar

Method:
1. Toss all the herb leaves together.

2. Lay the tuna slices on a plate and lay the tossed herbs on top.

3. Mix all the ingredients for the dressing until well incorporated. Make sure the sugar has completely dissolved. Drizzle over the tuna salad.

4. Sprinkle the toasted sesame seeds and serve immediately