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TUNA SASHIMI AND STRAWBERRY SALAD
Tuna sashimi and strawberry salad
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Recipe by: Abigail Donnelly
Serves: 4
Dietary considerations: Fat conscious / Health conscious / Dairy free
Prep time: 30 minutes
Ingredients:
800 g fresh tuna
8 radishes
400 g punnet ripe strawberries
4 baby fennel bulbs
Pickled ginger
Freshly ground black pepper to taste
For the dressing:
2 T soya sauce
2 T rice wine vinegar
1 T lemon juice
Cooking instructions:
Thinly slice the tuna and divide between four chilled plates.
 
Thinly slice the radishes and cut the strawberries into bite-sized chunks, then arrange on top of the tuna.
 
Run the blade of a vegetable peeler down the baby fennel bulbs to create shavings, then scatter over the tuna.
 
Drizzle over the dressing and serve with a few petals of pickled ginger and a good crack of black pepper.
Wine: Oak Valley Pinot Noir 2009


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conversion table

½ t = 2 ml
1 t = 5 ml
1 T = 15 ml
½ cup = 125 ml
1 cup = 250 ml

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Subtract 32, then multiply by 0.56

Celsius - Fahrenheit

Multiply by 1.8, then add 32




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