Tuna Sashimi & Radish Salad – Ryan Smith

Ryan Smith's Tuna Sashimi & Radish salad

Ryan Smith’s Tuna Sashimi & Radish salad

A group of Franschhoek Chefs created dishes to match each of the Leopard’s Leap Culinaria Collection.  This dish was produced by Ryan Smith, well known Franschhoek Chef of Ryan’s Kitchen.  Ryan and Lana opened their restaurant in a new venue earlier this week.

For the bubbly vinaigrette
15 g sugar
60 ml (¼ cup) rice wine vinegar
5 ml (1 tsp) mirin
10 ml (2 tsp) soya sauce
5 ml (1 tsp) sesame oil
5 ml (1 tsp) lime juice
45 ml (3 tbsp) Leopard’s Leap Culinaria Méthode Cap Classique

For the salad
8 – 10 baby radishes, quartered and thinly sliced
15 ml (1 tbsp) toasted sesame seeds
5 ml (1 tsp) sesame oil
5 ml (1 tsp) mirin
baby coriander and micro herbs

For the Tuna sashimi
10 ml (2 tsp) wasabi paste
1 egg-yolk
15 ml (1 tbsp) water
2 tuna loins about 160 g each
2 nori sheets
30 ml (2 tbsp) olive oil

For the vinaigrette, place the sugar, vinegar and mirin in a small saucepan and heat slowly until the sugar has dissolved. Add the soya, sesame oil and lime juice and simmer for 2 minutes.
Remove from the heat and set aside to cool. Whisk the Leopard’s Leap Culinaria Méthode Cap Classique into the vinaigrette.
For the salad, combine the radishes, sesame seeds, sesame oil, mirin and coriander leaves together in a bowl.
For the tuna, mix the wasabi, yolk and water together. Brush the tuna with the mixture and roll the nori sheet twice around the tuna. Heat the olive oil in a saucepan over high heat.
Cook the tuna on each side for no more than a minute, depending on the thickness of the tuna.
Slice the tuna into 5-mm slices and serve with the radish salad and bubbly vinaigrette.

Ryan Smith in his kitchen

Ryan Smith in his kitchen

Michael’s wine recommendation – CLICK HERE

Leopard's Leap Culinaria Collection Méthode Cap Classique Brut

Leopard’s Leap Culinaria Collection Méthode Cap Classique Brut

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