A great appetiser that calls for the freshest tuna. Toast your bread on a char grill to add smokiness and if you can find some infused olive oil even better, for this recipe I have used the Cobram Estate Chilli infusion, just divine. Goes a treat with a nice chilled Riesling, try one from Waipara Hills
200 grams of the freshest yellow fin tuna cut into a small dice
Cobram Estate Chilli infused olive oil
Shaved fennel bulb, reserve the fronds for garnish
Ciabatta loaf cut into 1cm slices
Sliced chilli to serve
Lemon to serve
Toast your bread on a char grill (rub with some garlic if desired) Mix the tuna with enough olive oil to coat, add sea salt, fennel and mix lightly. Place in a bowl along side the little toasts. Serve with chilli and lemon.