Ingredients (serves 2)
200g sashimi-grade yellowfin tuna
Sea salt & cracked pepper
½ avocado, sliced thinly
1 ruby grapefruit, segmented
Micro herbs & coriander
Miso, Ginger Dressing
1 teaspoon ginger, grated
2 teaspoons white miso
2 teaspoon rice wine vinegar
25ml peanut oil or grapeseed oil
1 teaspoon honey
Method
- For miso, ginger dressing: In a small bowl add ginger, white miso, rice wine vinegar 2 tablespoons water and honey and mix well. Whisk in peanut oil and season with salt and pepper to taste.
- Cut tuna into ¼ inch slices. Place one plastic sheet on a flat surface. Arrange tuna pieces on top with space in between. Place another sheet of plastic wrap over the top and using the flat side of a mallet, gently pound each tuna piece until each slice is thin. Remove the plastic on top and carefully arrange five slices of tuna onto two serving plates, in a circular pattern. You can cover plates with plastic wrap and place in the fridge until ready to serve.
To Serve
When ready to serve, arrange avocado slices in the middle of each plate overlapping slices in a circle. Place three grapefruit segments on top and drizzle some dressing over the tuna slices. Garnish with micro herbs, coriander and some cracked pepper and serve.
Chef's Notes
*Try to pick a yellowfin tuna piece that is in a log shape, this makes it easier to shape a thin round slice.
