Ingredients (serves 2)
150g sashimi grade tuna* sliced finely
1 ruby grapefruit, peeled, segmented (reserve juice)
2 tablespoon red onion, finely diced
¼ continental cucumber, 6 ribbons
4 small radish, finely sliced
½ avocado, cut 1cm cubes
Micro herbs (fennel, chervil or red garnet)
Ponzu Dressing
1 tablespoon reserved grapefruit juice
1 tablespoon ponzu sauce*
2 teaspoon mirin*
Method
- In bowl mix all ponzu dressing ingredients together, cover and refrigerate.
- Prepare all ingredients for plating. For the cucumber use a Y vegetable peeler for thin ribbon slices.
To Serve
On 2 serving plates, arrange five cucumber ribbons around the centre of each plate. Place tuna slices in between the cucumber (curl tuna slices up on plate). Arrange grapefruit, avocado, red onion and radish slices as per the image and drizzle over ponzu dressing, scatter over micro herbs and serve.
Chef's Notes
*You can choose any of these tuna favourites for this recipe: Ahi, (Yellowtail or Bigeye), Bluefin or Albacore. Ponzu sauce and mirin can be found in supermarkets and Asian food stores.
