tuna sashimi with cucumber

and ginger sesame dressing

  • 400g sashimi-grade tuna, thinly sliced
  • 2 baby cucumbers, finely chopped
  • 2 spring onions (scallions), thinly shredded
  • 2 teaspoons toasted sesame seeds
  • sea salt flakes

ginger sesame dressing

  • 2 teaspoons finely grated ginger
  • 2 teaspoons sesame oil
  • 2 tablespoons mirin (Japanese rice wine)
  • 1 tablespoon rice wine vinegar
  • 1 teaspoon finely grated lime zest
  1. To make the ginger sesame dressing place the ginger, sesame oil, mirin, vinegar and lime zest in a small bowl and mix to combine. Set aside. 
  2. Place the tuna on a large plate and top with the cucumber, onion, sesame seeds and salt. Serve with the ginger sesame dressing. Serves 4.

Wine note: these delicate slices of tuna pair perfectly with the lemon, lime and nectarine aromatics of the Cloudy Bay Sauvignon Blanc.

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