Ingredients

• 10 leaves fresh mint, finely sliced (chiffonade), plus more for garnish
• 6 leaves fresh basil, finely sliced (chiffonade) , plus more for garnish
• 2 sushi-grade tuna steaks (1 1/4-inch thick), 1/4-inch dice
• Zest of 1 lemon, plus lemon wedges for garnish
• Sea salt and freshly ground black pepper
• 2 tablespoons extra-virgin olive oil, optional
• Flatbread crackers, broken into bite-size pieces, for serving
• Endive leaves, cut into 1- to 2-inch pieces, for serving

Instructions

1. Combine the mint, basil, tuna and lemon zest in a large bowl and stir gently. Taste and season with sea salt and freshly ground pepper. Add the extra-virgin olive oil, if using.
2. Spoon generous portions of tuna onto the crackers or endive pieces. Garnish with lemon wedges, mint and basil sprigs. Serve immediately.