SUGAR SNAP PEAS, TUNA TARTARE AND ALEPPO PEPPER DRESSING

SERVES 4

1/3 cup (100g) Kewpie mayonnaise

100g Greek yoghurt

400g sashimi-grade tuna, chopped into cubes

50g burghul wheat, soaked, then drained well

2 eschalots, finely chopped

200g sugar snap peas, thinly sliced

Toasted sesame seeds, to serve

PEPPER DRESSING

100ml extra virgin olive oil, plus extra to drizzle

1 tsp Aleppo pepper (substitute chilli flakes)

1 eschalot, finely chopped

10 chives, finely chopped, plus extra to serve

Juice of 1 lemon

For the pepper dressing, place all ingredients in a small bowl and whisk to combine. Season to taste and set aside until ready to use.

Place the mayonnaise and yoghurt in a small bowl and stir to combine. Set aside until ready to use. In a medium bowl, place tuna, burghul, eschalot and 1/4 cup (60ml) of pepper dressing. Season to taste and stir to combine. Divide the mayonnaise mixture among 4 plates and spread evenly over the base. Spoon over tuna mixture and drizzle with remaining dressing. Scatter with sugar snap peas, toasted sesame seeds and extra chives. Drizzle with extra virgin olive oil, to serve.