• Tuna sashimi with corn salsa and Peruvian-style green sauce

    Serves: 6
    Cooking Time: 20 mins



    • 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



    For the green sauce, place the feta, mint, coriander, jalapeño, juice of ½ lemon and oil in a blender and blitz until smooth.


    Cut the corn kernels off the cobs, combine with the spring onions and season with lemon juice to taste.


    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

    Imka Webb is a freelance digital marketing expert and the digital editor of Food & Home Entertaining magazine.  www.imkawebb.com