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Recipe from: Bangkok Post, Fri 13 May 2005
480 g Tuna loin, sashimi grade (Approximately 1 pound)
160 g Daikon Japanese radish (Approximately 5.5 ounces)
80 g Parmesan shaving (Approximately 3 ounces)
200 ml avocado/caper sauce (Approximately 7 ounces)
Extra Virgin olive oil
For the Sauce:
1 Red Onion
Season tuna loin and pan-fry for 5 seconds on each side. Put in fridge to set.
To make the avocado/caper sauce, dice avocado (setting some aside) and purée most with juice from the chopped capers, season with salt. Cut tomato into small dice (brunoise) and finely slice the red onion.
Add remaining diced avocado, chopped capers and brunoise tomato to the sauce. Season with salt and pepper.
To serve, slice seared tuna into tow. Slice daikon into spaghetti strips and roll into a bundle. Arrange on plate and set the sliced tuna on top. Spoon the avocado/caper sauce onto the plate. Garnish with arugula leaves, parmesan shavings and olive oil. Sprinkle with sea saltflakes and fresh cracked pepper before serving.