Tuna sashimi and strawberry salad

Tuna sashimi and strawberry salad

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  • 4
  • Easy
  • Dairy free Fat conscious Health conscious
  • 30 minutes
  • Oak Valley Pinot Noir 2009


  • 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

Cooking Instructions

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.

Abigail Donnelly Recipe by: Abigail Donnelly
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Nothing excites Woolworths TASTE's Food Director quite as much as the challenge of dreaming up recipes with innovative new foods – or the thrill of creating deliciousness on a plate with the humblest of ingredients. With Abi by your side, you’ll be a cooking expert in no time at all.

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