Starters & Light meals
Tuna sashimi and strawberry salad
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Wine/Spirit Pairing
Oak Valley Pinot Noir 2009
Ingredients
Method![](https://taste.co.za/wp-content/themes/taste.co.za/img/details-arrow-down.jpeg)
- 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![](https://taste.co.za/wp-content/themes/taste.co.za/img/details-arrow-up.jpeg)
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.
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