For years and years and years, any restaurant entree order of mine proved to be highly predictable. Always, no matter where I ventured, assuming the restaurant selection suited my style, my meal of choice involved AHI TUNA. Oh…heaven. So fresh, so delicious, so amazing. What a treat.
Thankfully I’ve begun to expand my palate over the years, enjoying the likes of beef, lamb, butter, and even olives! I still enjoy my cruciferous staples (and won’t give up my apples and almond butter), but I’m proud to be tempting my taste buds in any and every way these days.
Nonetheless, the ahi tuna selection at the seafood counter has been calling my name. I’ve been wanting to create something exquisite for some time ~ and I believe I hit the nail on the head.
A combination of elements you never would have imagined, I presume.
3 oz. sushi grade ahi tuna, very thinly sliced
2 red radishes, very thinly sliced (using a mandoline)
Juice of 1/2 yuzu fruit (if unavailable, juice of 1/2 lime will suffice)
1 tsp. coconut vinegar
1 tsp. gluten-free tamari
1/4 tsp. grated ginger
1/8 tsp. freshly ground anise seed
Combine the citrus juice, coconut vinegar, tamari, ginger, and anise seed in a small bowl to create a ‘marinade’ and stir well. Layer the tuna and radishes upon a serving dish, highlighting both textures and color. Drizzle with marinade and top with fresh cilantro. This is just as much about presentation as it is about flavor. Impress yourself.
Serve yourself immediately.** I created this as a little amuse bouche for myself; a snack, if you will. Feel free to double, triple, and even quadruple for more satisfaction and (maybe) to share.
You may even decide to pair this with some Skillet Seared Radishes – oh my!