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200g diced Yellow Fin Tuna
1 cucumber (peeled, seeded & diced)
20g dill (finely chopped)
1 fennel bulb (finely chopped)
Zest of 1 lime & lemon
Olive oil to toss
Salt & pepper to taste
Serves 4 as an entree
Combine all ingredients in a stainless steel bowl just before serving, adding a little lemon & lime juice if required.
Serve with Loaf’s light rye sourdough
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