Ingredients
- 350g Tuna, sashimi grade
- 16 slices of Daikon radish
- 1/4 Cup Kewpie yuzu dressing
- 2 green chilis, thinly sliced
- 1/2 lime (to squeeze)
- Micro greens & snow pea sprouts to garnish.
Method
- Using a mandolin on the lowest setting thinly slice the large end of the daikon radish so you have 16 nice even slices.
- Slice the tuna into 1 cm cubes and place into a bowl. Add in the kewpie yuzu dressing and mix through making sure all of the tuna is coated.
- Place the daikon slices on a plate, add a spoonful of tuna, top with a few slices of green chili and some microgreens and pea sprouts. Squeeze over a little lime juice and enjoy !
- NOTES:
- If you don't have a mandolin then slice the daikon as thinly as you can with a very sharp knife.
- The thicker end of the daikon is not only larger but also sweeter and works well with the zesty flavour of the lime and yuzu dressing.
Product used in recipe
- Kewpie - Japanese Dressing Yuzu
