Sunday, March 28, 2010

Tuna and Avocado Flower

I had this stunning dish in a bar last night, and so wanted to recreate it quickly before I forgot... It looks so beautiful - it was a bar snack, but would be beautiful as a starter for a special meal.

Ingredients (serves 1)
5 very thin slices of daikon (mooli/Japanese radish)
1/2 ripe avocado
1/2 rounded tsp green pesto
about 20g very fresh raw tuna
a little red onion
about 2 tsp flying fish roe (tobiko)
a sprig of something dark green

  • Peel a small piece of daikon and slice it into 5 very thin rounds - you can use a knife or vegetable peeler for this. If it is thin enough you will see the veining on the daikon.
  • Arrange on a small plate as a 5 petaled flower.
  • Thinly slice a little red onion into slivers.
  • Roughly chop the raw tuna into about 1cm cubes.
  • Mash the half avocado with about 1/2 rounded teaspoon of green pesto. Mix in the tuna.
  • Arrange the avocado mixture on the daikon petals, top with the slivers of red onion, and scatter the flying fish roe on top.
  • Chop something green on top. I just chopped a bit of green salad leaves on top, but you could use basil or parsley.
  • Serve immediately!

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