Tuna sashimi with corn salsa and Peruvian-style green sauce
Ingredients
GREEN SAUCE
- 120g feta cheese
- handful fresh mint leaves
- handful fresh coriander
- 1 fresh jalapeño chilli
- juice of ½ lemon
- 250ml (1 cup) corn oil/light
- vegetable oil
- 3 corn on the cobs, cooked
- 2 spring onions, chopped
- lemon juice, to taste
- 15ml (1 tbsp) vegetable oil
- 50ml popcorn kernels
- chilli salt, to dust
- 600g fresh tuna
- daikon radish (available at Asian supermarkets or good greengrocers)/ordinary radish, freshly grated, to garnish
- sesame seeds, toasted, to garnish
Instructions
1
For the green sauce, place the feta, mint, coriander, jalapeño, juice of ½ lemon and oil in a blender and blitz until smooth.
2
Cut the corn kernels off the cobs, combine with the spring onions and season with lemon juice to taste.
3
Heat the vegetable oil in a small saucepan over medium heat, add the popcorn, cover with a lid and cook until the corn starts to pop. Remove from heat and allow the corn to finish popping. Season with the chilli salt.
Imka Webb is a freelance digital marketing expert and the digital editor of Food & Home Entertaining magazine. www.imkawebb.com
