Ruth Weighill, is the Leiths-trained founder of Forkful Foods, offering a wide range of catering services, from sharing food (buffets, finger buffets, teas & picnics) and party food (canapés, manapés & bowls), to formal food (lunches and dinners), and the, highly popular, drop-off food.
Tuna tartare with fennel, radish and pink grapefruit salad in a spicy citrus ginger dressing.
By Decorcafe Expert, Ruth Weighill of Forkful Food
This is such a nice, fresh and light salad, perfect for a summer lunch on a hot day.
The Asian style dressing is delicious – a zingy balance of hot, salt, sweet and sour flavours typical of the region. it’s a fantastic sauce to have in your repertoire as it goes with pretty much everything and can also be used as a dipping sauce. It’s also very flexible and you can swap out ingredients for ones you have to hand – just make sure that you get the flavour balance right!
The other great thing about this salad is that all the elements can be prepared ahead and quickly brought together when you are ready to eat. I love the crisp and crunchy salad vegetables. Keep them super crisp by putting them in a bowl of iced water – this is a great trick for reviving limp salad vegetables and they’ll keep really well in the fridge like this for a day or two.
500g Tuna fillet
2 tbsp Sesame seeds, black or white, toasted
200g Radishes, finely sliced, or about 30cm mooli (white radish, also known as daikon), julienned
1 Cucumber, finely sliced
2 Pink grapefruits
1 Shallot, finely chopped
3tbsp Soy sauce
4 tbsp Grapefruit juice
2 tsp Root ginger, grated
2 tsp Caster sugar
Tuna: Raw salmon, or if you prefer your fish cooked, cooked squid, salmon or prawns would all work brilliantly.
Soy sauce: Fish sauce
Caster sugar: Brown sugar, maple syrup or honey
Grapefruit juice: Lime or yuzu juice
Ginger: Finely chopped red chilli
To prepare the grapefruit, remove the skin and peel by slicing the top and bottom off the fruit to give two flat edges and a stable cutting surface. Put the grapefruit cut-side down on a cutting board and use a sharp knife to slice off the pith and peel, starting from the top and following the curve of the fruit down. Remove as much of the bitter white pith as you can then hold the peeled grapefruit over a bowl to collect the juice. Using a small knife remove the segments by gently slicing between the flesh and the connective membrane; continue until you have removed all the segments and place in the bowl with the grapefruit juice. Set aside.
Dressing: Mix all the dressing ingredients together. Set aside – you can make the dressing up to 6 hours in advance.
Tuna: Trim any tough sinews and cut into 1cm dice and put into an airtight container in the fridge – you can do this up to 8 hours in advance.
Vegetables: Finely slice the radishes, and cucumber, ideally on a mandoline. Trim the fennel, cut in half, remove the core and finely slice. Put all the vegetables in a bowl, cover with iced water. Cover and place in the fridge until needed – you can do this up to 8 hours in advance.
Grapefruit: Remove from the juice and cut the segments into 1cm pieces.
Assemble: Drain and pat the vegetables dry and arrange on salad plates. Sprinkle over the sesame seeds and grapefruit pieces. Add about 2/3s of the dressing to the tuna and toss to combine; leave to “cook” for 5 minutes, then spoon onto the salad vegetables. Finally, spoon over extra dressing as needed and serve.