Sashimi

13 June

Written By Mike Reid

Serves 4

Time 15 minutes

300g tuna, sushi A grade

1 avocado

1 tbsp crème fraiche

1 tsp wasabi

15g fresh horseradish

Nasturtium for garnish

Wasabi flowers

Ponzu Sauce

2 tbsp aged soy sauce

1 tsp sesame oil

1 tsp dashi concentrated

1 tsp yuzu juice

For the ponzu sauce, mix together soy sauce, sesame oil, dashi and yuzu juice together.

In a small blender, add your avocado, crème fraiche, wasabi powder and horseradish together. Then add to a pipping bag or squeezy bottle.

Cut your tuna into cubes. Assemble.

Mike Reid

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