Recipe by Joel Bennetts
400g yellowfin tuna (sashimi grade)
1 lemon pith remove & finely sliced into discs
1 ruby grapefruit
1 bunch of chives finely chopped
1 handful of picked dill leaves
Slice the tuna into 1⁄2 cm thick pieces.
With the leftover juices from the citrus fruits, combine with olive, salt and make a dressing.
Lay the tuna slices onto your plate then mix and match with the citrus colours and herbs to create your own style.
Top with the dressing, black pepper and more herbs.