This a visually beautiful dish and a wonderful celebratory appetiser coming into party season. The preparation is fairly simple, the hardest part being asking your fish monger to dice up the sashimi grade tuna for you. The rest just goes into the bowl and is lightly dressed with an Asian-inspired dressing. I like to serve this with baby cos lettuce leaves, trimmed iceberg lettuce cups or very thin crackers to use as a vessel to pile the tuna salad into. I buy my tuna from Blue Fin in Malvern Central. Black sesame seeds are available from the Royal Nut Company or Oasis. Substitute toasted white sesame seeds if you prefer.
Raw Tuna Salad
400g sashimi grade tuna, diced (ask your fish monger to do this for you)
a bunch of radishes, sliced
1 avocado diced
seeds from one pomegranate
1 spring onion, finely sliced
1 bunch coriander, leaves only, chopped
2 tbspn black sesame seeds
2 tbspn olive oil
1 tbspn sesame il
2 tbspn brown rice vinegar
2 tbspn mirin
3 tbspn soy or tamari
1 tbspn maple syrup
Place all ingredients in a jar and shake to combine.
Place all ingredients in a bowl and toss gently to combine. Drizzle over dressing and toss again.
Serve with baby cos leaves, trimmed ice berg lettuce cups, thin and crispy crackers or nori sheets cut on the diagonal to scoop up the salad. Alternatively serve over cooked brown sushi rice (you can buy this pre-cooked at many sushi retailers) and top with shredded nori for a deconstructed sashimi salad.