Tuna Crudo

280 g sushi-grade tuna loin, partially thawed
2 tbsp EV olive oil
1 tbsp lemon juice
¼ tsp SIDS CRAZY LEMON
1 tbsp brine from capers
¼ tsp chilli flakes
½ long green seedless cucumber
3-4 endive torpedoes, depending on their size
Ground black pepper
1 tbsp capers

Combine the olive oil, lemon juice, SIDS CRAZY LEMON, caper brine, and red pepper in a small bowl. Set aside.
Slice the cucumber into thin slices and add to a bowl of ice water. With a sharp knife, slice the brown cut end from each endive and carefully remove a layer of leaves. Slice off the end again to release the next layer of leaves. Continue the process until you have about 20 leaves approximately the same size. Reserve any unused portions of the Belgian endive for another purpose.
Remove the partially thawed tuna from the refrigerator and place on a clean work surface. Using a very sharp, thin-blade knife, cut the tuna into 6 mm slices. Add the sliced tuna to a plate and drizzle the vinaigrette over it. Marinate for 5-minutes while preparing the serving plate.
Remove the cucumber slices from the cold water and place on an absorbent kitchen towel, blot dry with paper towels.
Arrange the Belgian endive ‘boats’ on a serving platter, add a slice of cucumber and then two slices of the tuna to each boat with a tiny drizzle of vinaigrette. Garnish with capers and fresh herbs.