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.