This makes a fantastic starter as its packed full of flavour and is light! It looks so pretty on a plate too and will definitely impress. Just make sure your guests are sushi lovers as it could go a bit wrong if they don’t like raw fish! 🙂
1 x 800g fresh tuna fillet
1 x 400g punnet of strawberries
4 bulbs of baby fennel
Pickled ginger for serving
Freshly ground black pepper to taste
For the dressing, mix together:
2 minced small shallots
2 Tbsp Soya sauce
2 tbsp Rice wine vinegar
1 Tbsp Lemon juice
– Thinly slice the tuna and divide between four chilled plates
– Thinly slice the radishes and cut the strawberries into bite size chunks, then arrange on top of the tuna.
– Run the blade of a vegetable peeler down the fennel bulbs to create shavings, then scatter over the tuna.
– Drizzle over the dressing and serve with a few petals of pickled ginger and a good crack of black pepper.
If you can find then, a few edible flowers on the plate will make it look beautiful! 🙂
Recipe from the Woolworths Taste Magazine.