- 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
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.