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Ingredients
Method
- 100 ml (salty) soya sauce
- 80 ml lemon juice
- 20 ml orange juice
- 25 ml dashi stock
- 25 ml rice vinegar
- 25 ml mirin (Japanese rice wine)
- 180 g MSC certified yellowfin tuna, thinly sliced
- ¼ daikon radish (mooli), shredded into strips
- ½ tbsp black sesame seeds
- Handful of purple shiso leaves
- For the dressing, mix the soya sauce with the lemon juice, orange juice, dashi, rice vinegar and mirin. Set the dressing aside.
- Take the tuna slices. Wrap loosely in cling film. Flatten the slices using the bottom of a frying pan or the side of a chef’s knife.
- Distribute the slices of tuna between two plates.
- Mix the daikon with two tablespoons of dressing and half of the sesame seeds. Distribute the daikon between the plates.
- Ladle sauce over the tuna and sprinkle the remaining sesame seeds over the carpaccio.
- Garnish with the shiso leaves and serve with segments of lime if desired.