This is the perfect summer seafood dish by Mark Dronjak of the Auckland Seafood School

Serves 4

400gr market fresh Tuna fillet – diced
1 lemon – juiced
¼ cup fresh pineapple – cored and finely diced
3 whole chives – finely chopped
½ red capsicum – finely diced
2 tbsp flat leaf parsley – finely chopped
2 tbsp coriander leaf – finely chopped
¼ cup telegraph cucumber – small dice – flesh only no seeds
Lime infused Grove avocado oil
Extra virgin Grove avocado oil
Salt and pepper
50gr micro leaves

Method:

1. Dice the Tuna fillet into medium pieces and place into a suitable bowl with the juice of 1 lemon.
2. Add the pineapple, chives capsicum, parsley, coriander and the cucumber. Mix well with a good drizzle of Grove lime-infused avocado oil. Season well.
3. To serve place the mixture into a suitable mould onto a large round plate. Drizzle the plate with a little of the lime-infused avocado oil and garnish with the micro leaves.