SASHIMI OF bluefin tuna
with Pickled White Radish, Cucumber and Baby Coriander

PICKLED WHITE RADISH

200 g (7 oz) white radish (daikon)

100 ml (3½ fl oz) sake

50 ml (1¾ fl oz) mirin

½ teaspoon salt

1 teaspoon sugar

500 ml (18 fl oz) water

freshly ground white pepper to taste

1 small cucumber

4 small red radishes

1 cup baby coriander leaves

1 x 400 g (14 oz) bluefin tuna belly (toro)

½ lemon

drizzle extra-virgin olive oil

fleur de sel

freshly ground pepper

The first time I tasted bluefin tuna belly – toro – it was prepared by Australia’s premier master sushi chef Ryuichi Yoshii, at his eponymous Sydney restaurant, Yoshii. I was amazed by the flavour and texture and have been addicted to it ever since. To me, toro is the ocean’s equivalent of the highest quality Wagyu beef: dense, marbled, and full of flavour.

This salad uses the three different parts of the belly, each with a varying degree of marbled fat and a unique flavour.

TO PICKLE THE WHITE RADISH, peel and cut it into neat ribbons, about 2 mm ( in) thick. Place the remaining pickling ingredients in a medium saucepan and bring to a gentle simmer over a medium heat. Taste and adjust the balance of sweetness and acidity according to your palate.

Add the white radish and bring back to a simmer. Remove the pan from the heat and allow to rest and infuse for 20 minutes. Chill radish in the pickling solution until required.

TO PREPARE THE VEGETABLE GARNISH, peel the cucumber and cut into ribbons of a similar size to the white radish. Use a mandolin or very sharp knife to slice the red radish.

WHEN NEARLY READY TO SERVE, trim any fat and sinew from the tuna belly. Slice into 3 sections, the oh toro, chu toro and akami. Slice each of these into 4 neat slivers. This should be done immediately before serving.

TO SERVE, toss the cucumber, red and white radish with a little of the pickling solution. Season with salt and pepper, a squeeze of lemon juice and a drizzle of extra-virgin olive oil.

Arrange a slice of the oh toro, chu toro and akami on each serving plate. Season with salt and pepper, a squeeze of lemon juice and a drizzle of extra-virgin olive oil. Carefully add the vegetables and garnish with a few coriander leaves. Serve immediately.

Serves 4 as an entrée

Bluefin tuna belly

Bluefin tuna loin and belly