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
For entertaining, the tuna can be diced in advance and kept well chilled in the refrigerator, then dressed when it's time to serve.
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