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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.
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