Anna from Anna's Cool Finds has thought up quite a cool event where she asks us to search for our own Taste of Terroir.
Australia is well know for our seafood and after much contemplation I finally settled upon one of it's finest products, Bluefin Tuna.
Southern Bluefin is commercially farmed around Port Lincoln in South Australia and in the space of 15 years has grown to be our largest farmed seafood industry.
A majority of this tuna is destined for the Japanese market - it's particularly well regarded for it's higher fat levels, a most sort after trait for Sashimi.
A wonderful piece of tuna such as this just sings with freshness from it's jewelled glow to it's melt in the mouth texture. It speaks clearly of its pure waters and absolute care.
When looking for the best way to present this fish I turned to Justin North's Bécasse. Through the pages you are introduced to people who not only strive to produce the best, but strive to produce something that we can say is uniquely ours. Within every ingredient, a regard for it's place of origin is at the forefront.
The dish I've chosen is Tuna Sashimi with Pickled Daikon, Cucumber and Baby Coriander - I've made minor changes in regard to plating and those are reflected in the recipe that follows.
Tuna Sashimi with Pickled Daikon, Cucumber and Baby Coriander
[Serves 4 as a starter]
400 grams Bluefin Tuna
1 small Lebanese cucumber
2 small red radish
handful of fresh baby coriander leaves
juice of ½ a lemon
extra virgin olive oil
Murray Valley Pink salt (or Fleur de Sel)
freshly ground white pepper
It's most important that you only slice the fish when you are ready to serve the dish. You'll need to have all the components prepared and ready for plating.
Peel the cucumber and then slice into fine ribbons. Slice the red radish into fine discs. You can use a swivel peeler or mandolin for this.
Drain the pickled daikon (reserve the liquid).
Toss the cucumber ribbons and red radish discs with a spoonful of pickling liquid - season with salt and pepper and a drizzle of extra virgin olive oil and lemon juice.
Slice the tuna evenly into 16 pieces - arrange four slices to a plate. Intermingle with cucumber and daikon ribbons. Top each tuna slice with radish discs then drizzle the whole lot in a little extra virgin olive oil and a touch of lemon juice. Scatter baby coriander leaves randomly over the plate and serve immediately.
Tagged with A Taste of Terroir