1green bird's eye chili deseeded and finely chopped
1small red onion finely chopped
2spring onions finely sliced
8cherry tomatoes quartered
1handfulcoriander roughly chopped
sea salt and freshly ground black pepper
Place the tuna on a chopping board and cut against the grain into 5 mm thick slices. Put in a bowl, season with salt and pepper and leave to one side.
Mx the lime juice, lemon juice, sugar and a pinch of salt in a small bowl until the sugar is dissolved. Stir in the garlic, ginger, chili and onion, then pour the sauce over the tuna slices. Toss the tuna until well coated with the dressing, cover with cling film and leave to marinate in the fridge for about 10 minutes.
Remove the tuna from the fridge and add the spring onions and cherry tomatoes to the bowl. Return to the fridge to marinate for a further 5 minutes, then remove and leave to stand at room temperature for 10 minutes before serving. Serve with the coriander sprinkled over.