Tuna tartare with marigolds and ginger
Prep 15 mins
Serves 4 as a shared starter
Tuna is the hero here, which can be served as finger food or a fresh appetiser when picked up using the squares of daikon. You could also use squares of roasted nori. The kewpie mayonnaise adds a lovely richness to the dish, as does the avocado. This tartare can also be served as a light meal with steamed jasmine rice.
2 tbsp light soy sauce
2 tsp sesame oil
1 tsp rice vinegar
2 cm piece ginger, finely grated on a mandolin
2 tsp sesame seeds
400g sashimi quality tuna
Marigold petals, to serve
Daikon, shaved on a mandolin, to serve
Kewpie mayonnaise, to serve
Sheets of nori (optional), to serve
1. Combine soy, sesame, rice vinegar, ginger and sesame seeds in a bowl and season to taste, adjusting as necessary.
2. Just before serving, place tuna in a bowl. Add dressing and toss to combine. Dot some kewpie mayonnaise onto a plate and place the tuna on top. Scatter over marigolds and serve with daikon to the side, with nori squares and avocado if desired to make handrolls.
Recipe by Lisa Featherby and image by Eatable.