Strawberries and Tuna with Wasabi Dressing
Although it might seem surprising, fish and fruit go extremely well together! This visually stunning dish makes a great party appetizer.
Photographed by Shin Ebisu
Calorie count is per serving.
Ingredients (Serves 2)
- 100 g strawberries
- 130 g tuna (sashimi grade, block)
- 6 stalks nanohanaNote
Young stems of the brassicaceae (mustard family) flower. A vegetable which signifies the coming of spring. Best to eat it before flowering.
- 1/6 tsp salt
- 2 tsp wasabi
- 2 tbsp sesame paste (white)
- 2 tbsp soy sauce
- 2 tbsp mirinNote
Sake made with alcohol and rice-malt, mixed into glutinous rice, then fermented. In Japan, it is used to add luster and to sweeten ingredients.
- 1 strawberry (remove the stem and cut into wedges for decoration)
Remove the stems from the strawberries and cut into 7 mm cubes. Cut the tuna into 7 mm cubes and sprinkle with 1/6 teaspoon of salt. Set aside for a while and then mix with the strawberries. Parboil the nanohana, drain and plunge in cold water. Squeeze out the excess water and chop into small pieces.
Prepare the [sesame dressing], adding the ingredients in the order in which they are listed.
Place an 8 cm round ring mold on a plate and fill with half of the strawberry and tuna mixture and the chopped nanohana. Press down and gently remove the mold. Repeat the process for the other serving.
If you don't have a mold, you can use an empty shallow can instead. Press the ingredients into it and turn it upside down.
Garnish with the strawberry wedges and pour the dressing around it.