Tuna Tartare Salad

Tuna Tartare Salad

From Food for Good by Michael Meredith

Photo: Tamara West

1 cup water
½ cup chardonnay vinegar
1 tablespoon white sugar
¼ daikon, thinly sliced (from the
supermarket or Asian grocery
store)
200 g fresh tuna, diced
4 asparagus spears, blanched
and thinly sliced
2 teaspoons mixed chopped
chives and coriander
1½ tablespoons lemon oil
salt and pepper to taste
1⁄3 cup (80 g) wasabi mayonnaise
(see Extras)
½ (40 g) green apple, peeled and
cut into long, thin matchsticks
1 tablespoon fresh sprouted
buckwheat (optional)

To pickle daikon, bring water, chardonnay vinegar and sugar to
boil, until sugar is dissolved. Cool, then place daikon into pickling
juice for at least 2 hours.
Mix together tuna, asparagus, herbs and lemon oil. Season with
salt and pepper.
To assemble, place a serving of mayonnaise on each plate, then
some slices of daikon on top. Pile on tuna mix, followed by apple.
Finish with a sprinkle of buckwheat, if using.