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Tuna sashimi with ginger-soy dressing

Tuna sashimi with ginger-soy dressing

By Abigail Donnelly

Serves 4

Difficulty Easy

Prep Time 15 minutes

Ingredients

300 g tuna steaks
crushed ice, to serve
24 seedless grapes, halved
1 lemon or 2 limes, peeled and sliced
watercress, to serve

For the ginger-soy dressing, mix

65 ml soy sauce
1 T fresh ginger, grated

Method

Thinly slice the tuna at a slant.

Place the slices onto a bed of crushed ice and scatter the halved grapes and lemon or lime slices on top.

Serve with watercress and a side of the ginger-soy dressing.

Per serving: 576.2kJ, 23.4g protein, 0.7g fat, 10.4g carbs

Abi’s nori risotto

Ricotta flapjacks

Crispy Szechuan pepper tofu

White organic chocolate carpaccio with creme fraiche, toasted hazelnuts and pink peppercorns

Beluga caviar with white organic vanilla chocolate

Seared steak with mushrooms and cheat’s Béarnaise

Coconut-and-rum granadilla cocktail

Salt-and-pepper calamari with sweet chilli sauce

Grilled swordfish with pineapple salsa

Pistachio-dusted poached plums

Fennel and balsamic pork chops on sweet-potato mash

Mediterranean flatbread

Seared lamb salad with grilled brinjals and mango atchar

Prawn-and-basil rice-paper parcels

Tuna sashimi with ginger-soy dressing

Tuna sashimi with ginger-soy dressing

Ingredients

Method