TUNA TARTARE WITH XO DRESSING

This is one of my go-to recipes, and is excellent for entertaining at home. More importantly, it’s a terrific way to use up fish meat left on the bone when filleting your catch, or any of the more imperfect cuts that have a little more sinew than is ideal for sashimi.

XO is definitely one of my favourite sauces. Originating in Hong Kong in the 1980s, it traditionally includes Chinese ham and dried seafood,