Spiked fresh tuna tartare

Combine all ingredients, except Melba toast, in a bowl and refrigerate for about 1 hour before serving. Don’t make too far in advance as the lemon juice then cooks the tuna and the result isn’t as good.
To make Melba toast, use a sliced loaf of white bread and remove the crust. Grill one side until light brown, remove and place toasted-side down on a cutting board.
With a sharp knife, remove the untoasted side. You will now have 2 thin pieces of toast out of one. Heat the oven to 200 ºC and bake toast for about 10 to 15 minutes until light brown.
The Melba toast will keep in an airtight container for at least 4 days.
Per serving: 1 172 kJ; 19,8 g carbohydrate; 32,8 g protein; 6,6 g fat