140 g sashimi-grade tuna
2 tablespoons balsamic vinegar
1 tablespoon lime juice, plus extra lime to serve
4 spring onions, finely sliced on the diagonal
Using a sharp knife, cut the tuna into 0.5cm slices. Place on a serving platter.
Combine the balsamic vinegar and lime juice. When ready to serve, dress the tuna with lime dressing. Garnish with spring onions and season with sea salt and pepper.