INGREDIENTS

90g raw tuna

10g tamari

juice of ½ lime

1 inch fresh ginger

40g avocado

40g red onion, finely chopped

1 red chilli

fresh coriander leaves

2g sesame seeds

50g gram flour

METHOD

Chop the tuna very finely, keeping the pieces small and neat. Mix with the tamari, ginger and lime juice and let it sit to marinate.

Finely chop the avocado, red onion, chilli and coriander, then fold gently through the tuna. Pack the tartare into a mould (or a cling-film–lined ramekin), cover and chill while you make the crisps.

Whisk the gram flour with salt, pepper and 85ml water into a thin batter. Cook small rounds in a hot non-stick pan, flipping once bubbles appear. Air fry at 180°C for 5–6 minutes until crisp (use the lower grill tray to stop them moving if needed).

Unmould the tartare onto a plate, scatter with sesame seeds and serve with the chickpea crisps.