Neil Perry's Yellow Fin Tuna Sashimi with Finger Limes

Ingredients: 

• 2 x 100g blocks of sashimi grade Yellow Fin tuna  
• 2 finger limes, cut in half with the pearls scraped out and pith removed  
• 1 lemon 
• Sea salt  
• Freshly ground pepper  
• Cobram Estate Ultra Premium Coratina Extra Virgin Olive Oil 

Method:  

1. On a chopping board with a sharp knife slice the tuna into ½ cm thick pieces. Lay the slices on each other on a plate.
2. Sprinkle the fish with sea salt, freshly ground pepper and the finger lime pearls. 
3. Squeeze the juice of the lemon on the fish, then drizzle liberally with the Cobram Estate Ultra Premium Coratina Extra Virgin Olive Oil.