Wafer-thin slices of beef marinated in lime juice and seasonings can be found in northern Thailand, but in this modern variation fresh tuna replaces the beef and the marinade is more like that for an Italian beef carpaccio.

1. Combine olive oil, lime juice, fish sauce and black pepper in a small bowl, whisking to blend.
2. Pour half of the dressing onto a flat plate larg enought o hold the tuna slices in one layer.
3. Arrange the tune on top of the dressing and then spoon the remaining dressing on top.
4. Cover the plate with clingfilm and refrigerate for 20 to 30 mins.
5. Sprinkle with coriander and serve.