SASHIMI - YELLOW FIN TUNA< PICKLED GINGER, CAPERS, TRUFFLE AND HERBS

You dont have to complicate a quick sophisticated starter to impress…as this is simply about the dressing and the quality TUNA it’s quick and easy!

Sashimi Grade TUNA (fishmonger)

Pickled ginger (pink or white - asian grocer and some supermarkets have it)

Mushroom soy or light soy (Megachef for Gluten free)

coriander fresh

capers

Truffle oil - try to go french or itallian, its not always about the truffle bit in the bottom usually it is flavoured - ask for the strongest truffle oil they have in your gourmet stores…. Trust me they all vary in price and it’s worth asking the question. The one I have featured in my image above is the best I have found at my local, its Italian, you can buy a 100 ML for $11AUS by my 250ml is around $24AUS and it lasts, my whole family uses it!

(Centro Tartufi Molise - extra virgin olive oil with Truffle Flavour)

This is so simple it’s just the weird combo that blows people’s mind, and I will say that I have never come across this combination EVER so hold this recipe dear and if you love it please share it to my Instagram account.

METHOD:

lay out one layer baking paper - plate size and slice 6-8 slices of tuna, give them room to spread, lay over the same sized baking paper and roll a rolling pin over the the whole space pressing strongly, sometime I bash it, you want it paper thin. then store in the fridge, depending on how many people you are serving depends on how many plate servings = times you do this. You can have individual servings but if this is your first time perhaps just to a platter size ?

Put into the fridge - stacked on a flat plate

To serve: peel off one layer of baking paper and flip onto a plate or platter

Scatter the ginger - making sure everyone gets one ginger per fork.

Squash the capers on another doubled piece of baking paper and repeat the same process with a layer on top of baking paper and roll and hammer

scatter capers

then scatter washed coriander leaves evenly over the platter or plate

now zig zag your application of soy over the whole dish

then do the same with the truffle oil - less than the soy

It looks gorgeous and I like to just serve it with forks or serving depending on how many…

you are serving

xxx LOVE & SALT xxxx