After its first appearance at Kauri Cliffs, this firm favourite has appeared at one time or another on the menu at all three lodges, it was inspired by group executive chef Dale Gartland's trip to Japan in 2004 with Tim Pickering who is now head chef at The Farm, Cape Kidnappers. Dale says the simplicity of the techniques and flavours is what makes it taste great.
Tuna and dressing
| ½ cup | Soy sauce |
| 500 g | Tuna, loin, (Main) |
| ½ cup | Rice wine vinegar |
| ¼ cup | Mirin |
| ¼ cup | Sake |
| 1 Tbsp | Minced garlic |
| 3 Tbsp | Mustard, use grain mustard |
| 300 ml | Oil, non-scented |
Salad and garnish
| 2 | Carrots, small, |
| ¼ | Daikon, or use 4-5 radishes |
| ¼ | Red cabbages, small, |
| ½ | Cucumbers |
| ½ bunche | Chives, chopped finely (for garnish) |
| 2 | Radishes, red, shaved finely on a mandolin (for garnish) |
| 2 Tbsp | Sesame seeds, toasted (for garnish) |
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Directions
- Mix all dressing ingredients together, apart from the oil. Using a stick blender slowly add the oil until it emulsifies.
- Quickly sear the tuna loin and plunge into iced water, pat dry and then add to the dressing and leave to marinate for at least 4 hours. Take out and slice thinly with a sharp knife, reserving the marinade for the sauce.
- Peel the carrots and daikon and slice into julienne (if you are using radishes they don't need to be peeled). Finely slice the cabbage. Place these into iced water for 10 minutes to crisp up then drain. Peel, deseed and slice cucumber into julienne and place into a bowl with the carrot, daikon and cabbage.
- Just before serving, mix the salad with some of the dressing and lay over the sliced tuna.
- Sprinkle some shaved radish, chives and sesame seeds on top.
