Red Tuna Tartare with Coriander Pesto and Parmesan Cheese

MT
A recipe from Julien Piguet, chef de cuisine at the Park Restaurant in the Ararat Park Hyatt hotel.

For four servings:

400g red tuna cubes
50g virgin olive oil
20g lemon juice
Salt and white pepper

Mix all the ingredients, adding the lemon juice last, according to taste.

For the pesto:

100g fresh coriander leaves
80g virgin olive oil

Add the coriander leaves to a pan of boiling salted water.
When it boils again, put the leaves straight into a bowl of cold water and ice. Press well.
When dry, mix with the oil in a blender. The mixture needs to be liquid -- if not, add a little oil.
Pour the pesto over the tuna and place Parmesan slices on top.
Decorate with fresh coriander and ruccola leaves and serve with toast.