TUNA WITH A TWIST
4 handfuls green kale 225ml olive oil 150g frozen edamame beans 300g sushi-grade tuna Roasted sesame seeds, to taste 2 avocados 400g fresh shiitake mushrooms 2T undyed pickled ginger Japanese 7 spice/togarishi (available at Chilliesforafrica.com), to taste
1 Clean the kale, remove the stalks and leave to dry before massaging in olive oil. Cook the edamame beans in boiling water for a couple of minutes, then drain.
2 Cut the tuna into 1cm cubes. Toss in a large bowl with the roasted sesame seeds and add some sesame shoyu sauce (see recipe, right). 3 Cut the avos in half, remove the stones, scoop out the flesh and slice very thinly. 4 In a bowl, place the kale, seasoned tuna, shiitake mushrooms, avo, pickled ginger and edamame beans. Sprinkle on the Japanese 7 spice, and you’re good to go.