Ingredients

Method

• 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

Ingredients

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.