Tuna sashimi with corn salsa and Peruvian-style green sauce

Tuna sashimi with corn salsa and Peruvian-style green sauce

Tuna sashimi with corn salsa and Peruvian-style green sauce

Serves: 6
Cooking Time: 20 mins

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.

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