Tuna Salad

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Serves 6-8 as a starter

400g fresh raw sushimi grade tuna or cold smoked tuna

Pickled fennel

2 pieces Celery heart sliced

mayonnaise (kewpie)

fresh rocket, to garnish

¼ lemon very, finely sliced

pink peppercorns

capers to garnish

¼ Red onion sliced finely

2-3 radishes finely sliced

Dill leaves to garnish

For the pickled fennel:

1 fennel finely sliced

400 grams white wine vinegar

200 grams water

5 tablespoons sugar

5 teaspoons sea salt

1 lemon skin, finely sliced

Bring vinegar, water, sugar and salt to the boil in a small pot. Place fennel and lemon zest in a bowl and pour over hot pickling liquid. Wrap with plastic and allow to cool. Refrigerate. Keeps for months in the refrigerator in a sealed container.

On a large serving plate arrange finely sliced tuna. Either scatter over some pickled fennel or arrange in small piles around the plate. In a small bowl combine the celery, rocket, lemon and red onion and toss with a little olive oil and a light season of salt and pepper. Place in the centre and gently scatter over radish, capers and pink peppercorns. Drizzle with a little olive oil and serve with toasted sour dough baguette.

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