Bluefin Tuna Lemon Myrtle Sea Salt and Pepper Wild Rocket with Sesame Vinaigrette

Preparation time: 15 minutes

Serves 4 as part of a shared meal

Collect Ingredients

400g chilled sashimi grade Bluefin Tuna fillet skin removed

1/2 teaspoon Daintree Spice Co’s Lemon Myrtle Sea Salt and Pepper

1 cup (loosely packed) wild rocket leaves

1 teaspoon pickled ginger cut into julienne

6o ml peanut oil

25 ml light soy sauce 

25 ml sherry vinegar 

2 teaspoons sesame oil

1 teaspoon mirin

METHOD

  1. Whisk the peanut oil, soy sauce, sherry vinegar, mirin and sesame oil in a bowl with a pinch of the Lemon Myrtle Sea Salt and Pepper
  2. Slice tuna fillet into 2mm-thick strips and arrange on a chilled plate. Dress rocket leaves in a bowl with a few drops of sesame vinaigrette and toss with the pickled ginger julienne, scatter over and around tuna .
  3. Drizzle with 1 tablespoon of the vinaigrette and sprinkle with the remainder Lemon Myrtle Sea Salt and Pepper. 
  4. The remainder of the vinaigrette can be stored in the refrigerator up to a week
Jason Riches