food, Recipes

Raw shaved tuna with radish, maple and soy

Micky Hoyle


600g good quality tuna loin

3 red radishes, shaved

3cm of daikon radish, finely sliced

1/2 cup (70g) of gooseberries, lightly crushed

2cm fresh ginger, minced

45ml (3T) maple syrup

125ml (1/2 cup) light soy sauce

45ml (3T) rice wine vinegar

edible flowers for decoration


Thinly slice the tuna loin and arrange in a circle onto serving plates. Dress the tuna slices with the radish, daikon radish and gooseberries and set aside until serving. Combine the ginger, maple syrup, soy sauce and rice vinegar and pour over the tuna. Finish with flowers and serve immediately.


Find more recipes by Jacques Erasmus in HL December 2016.