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Raw tuna with shredded apple, ponzu & wasabi-flavoured roe

Method

  • Dice the tuna into 5 mm cubes and gently toss with all the ingredients (except wasabi leaves).
  • To serve, place the wasabi leaves on individual plates and mound the salad on top.
  • Geoff Lindsay - Melbourne chef/restaurateur

Ingredients

  • 300 gm sashimi-grade quality tuna
  • 5 cm daikon (white radish), shredded
  • 5 cm carrot, shredded
  • 1 Granny Smith apple, shredded
  • 1 tbsp sesame seeds, roasted
  • 1 tbsp pine nuts, roasted
  • 1 tbsp coriander leaves
  • 1 heaped tspn grated fresh wasabi
  • 50 gm wasabi tobbiko (flying fish roe)
  • 80 ml light soy sauce
  • 120 ml extra virgin olive oil
  • a squeeze of lime juice
  • 4 wasabi leaves

Huey's Kitchen takes a lot of care in the preparation of its recipes, but viewers are reminded to always double check that the recipe and all the ingredients are suitable.

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    1 stick125 gm
    a dashless 1/8 tspn
    4 tspn1 tbsp
    3 tbsp1/4 cup
    1 cup250 ml
    4 cups1 litre
    3 tbsp1/2 cup
    1 lb450 gm