Seared Tuna, avocado, pickled radishes and Salmon Pearls
Perfect cold dish of quality Tuna and Pearls. Easy to prepare with great texture and flavour
- 250g Sashimi grade Tuna – rare seared on each side. Ask your fishmonger for a thick cut ‘steak’
- 100g Yarra Valley Caviar Atlantic Salmon Pearls
- 1 avocado – peeled and thin sliced
- 6 small red radish – washed and thinly sliced on mandolin
- Pickling liquid – 100mls rice vinegar / 50g white sugar / 50mls water / pinch salt -dissolved.
- Japanese ‘Furikake’ mix ( a seasoning mixture of sesame seeds, seaweed and bonito flakes – available in Asian grocery stores)
- Coriander leaves – picked and washed
- Light Soy Sauce
- Once tuna has been seared on each side in a pan or on the BBQ, allow to cool in the fridge. This will help when slicing. With a sharp knife, slice into small finger shape pieces, 1cm thick. Season each piece with sea salt flakes
- Warm up all ingredients to make the pickling liquid – enough to dissolve the sugar and salt. Set aside to cool to room temperature then add the thin slices of radishes.
- Allow to steep in pickle for a few hours to soften. (Can be done overnight)
- For the dressing, mix together 1:1:1 pickle liquid, soy sauce and olive oil. The dressing will separate which is the desired result.
- Place slices of tuna on the serving plate and top each piece with a slice of avocado. Scatter the pickled shallots and coriander leaves. Now add a generous amount of
- Furikake mixture for a contrast of texture – this will add a nice crunch to the dish.
- Finish by adding the Atlantic Salmon Pearls in and around the tuna to added colour and texture. Serve cold.