Bistro Livi’s raw tuna with coriander sauce recipe

“We source our tuna from up and down the coast: Mooloolaba, Bermagui and Ulladulla,” says Bistro Livi chef Ewen Crawford. “When the tuna is this fresh and fatty we treat it as simply as possible. It’s brushed with a little soy and served with coriander, from Boon Luck Farm, which is then used to make a fresh, simple sauce.”