Sashimi of bluefin tuna with pickled white radish, cucumber and baby coriander

Sashimi of bluefin tuna with pickled white radish, cucumber and baby coriander

By
From
Becasse
Serves
4
Photographer
Steve Brown

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.

Ingredients

Quantity Ingredient
200g white radish
100ml sake
50ml mirin
1/2 teaspoons salt
1 teaspoon sugar
500ml water
freshly ground white pepper, to taste
1 small cucumber
4 small red radishes
1 cup baby coriander leaves
1 x 400g bluefin tuna belly
1/2 lemon
drizzle extra-virgin olive oil
fleur de sel
freshly ground pepper

Method

  1. To pickle the white radish:

    Peel and cut it into neat ribbons, about 2 mm 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
  2. 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.
  3. 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.
  4. 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.
  5. 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 extravirgin olive oil.
  6. 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.
Tags:
restaurant
Becasse
Justin
North
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