Tuna carpaccio with seasonal vegetables and wasabi dressing

Serves 4

This is my take on a classic sashimi-style dish that’s perfect as a fresh starter 400g yellowfin tuna (eye piece) Carrot, cucumber, soy sprouts, daikon Black and white sesame seeds

Wasabi dressing:

40g wasabi paste 150g rice vinegar 30g soy sauce Half a lemon Salt to taste 300g grapeseed oil 1 First slice the tuna fillet; using a sharp knife cut slices of 5mm thickness. Place two slices in between baking paper and bash the tuna with the bottom of a small pan until thin and the size of the plate you’re going to serve the carpaccio on.

2 Repeat this for each portion. Keep the tuna in baking paper in the fridge until you’re done preparing the rest of the ingredients. 3 Wasabi dressing adds great balance to the dish and a fresh zing. Put all the dressing ingredients except the oil into a blender and mix until smooth. Slowly mix in the oil, a teaspoon at a time, and then keep in the fridge until you’re ready to serve.

4 Put the sesame seeds into a pan and slowly toast them until the white seeds turn golden. Set aside to cool.

5 Peel the carrot and daikon and cut into matchstick-sized strips (julienne).

6 Do the same with the cucumber, but do not peel it. Place all the ingredients in a bowl along with the soy sprouts and toasted sesame seeds. Add a bit of dressing and mix the vegetables well. 7 Place carpaccio on to plates, season with a bit of flaky salt and lemon juice and brush the carpaccio with wasabi dressing. 8 Place the salad in the middle of the plate and serve. If you’re into sake (or nihonshu as the Japanese call it) pour yourself a glass and enjoy!