Tuna carpaccio with chilli

4	Red chillies (finely sliced)
1.5 kg	Tuna mid loin
3	Lemons (juiced)
	Malden sea salt & freshly ground black pepper.

Method

1.      Cut the tuna into manageable strips.

2.      Roll the tuna in a mixture of the sea salt & pepper so that there is a thick layer on all sides.

3.      Seal the tuna on a very hot grill on all sides.

4.      The salt & pepper should cook into the tuna slightly.

5.      Allow too cool.

6.      When serving sliced the tuna very thin & cover the plate with slices.

7.      Sprinkle over the chilli, lemon juice & season with sea salt & pepper, drizzle with olive oil serve with rocket & a lemon wedge.