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Tuna sashimi and strawberry salad

Tuna sashimi and strawberry salad

By Abigail Donnelly

Serves 4

Difficulty Easy

Prep Time 30 minutes

Ingredients

800 g fresh tuna
8 radishes
400 g punnet ripe strawberries
4 baby fennel bulbs
Pickled ginger
Freshly ground black pepper to taste

For the dressing:

2 T soya sauce
2 T rice wine vinegar
1 T lemon juice

Method

Thinly slice the tuna and divide between four chilled plates.

Thinly slice the radishes and cut the strawberries into bite-sized chunks, then arrange on top of the tuna.

Run the blade of a vegetable peeler down the baby fennel bulbs to create shavings, then scatter over the tuna.

Drizzle over the dressing and serve with a few petals of pickled ginger and a good crack of black pepper.

Spinach lasagne

Three-bean salad with kombucha dressing

Lentil, grilled brinjal and butternut salad with tahini dressing

Hot-milk sponge cake with strawberries and double-thick cream

Coffee panna cotta with strawberries and Kahlua

Strawberry ice-cream sandwich

Chocolate mousse, espresso sabayon with roasted strawberries

Three-ingredient blueberry pie

Coconut chocolate ganache tartlets

Strawberry-and-cream pavlova

Yoghurt muffins with warm sticky strawberry preserve

Rhubarb and strawberry tart

Strawberry smoothies

Strawberry and cream millefeuille

Tuna sashimi and strawberry salad

Tuna sashimi and strawberry salad

Ingredients

Method