TUNA SASHIMI – YUZU DRESSING – BABY CORIANDER

TUNA SASHIMI – YUZU DRESSING – BABY CORIANDER

Share it on your social network:

Or you can just copy and share this url

Ingredients

200 grams tuna sashimi
Dressing
50 millilitres yuzu juice yuzu is a japanese citrus fruit. yuzu juice can be found at your local japanese grocer
5 tablespoons light soy sauce
1/2 teaspoons Ground Pepper
1 clove Garlic grated
1 tablespoon French shallots thinly diced
5 tablespoons grape seed oil
1 punnet baby coriander
  • Medium

Ingredients

  • Dressing

Directions

Share
  1. Mix dressing ingredients together and set aside to chill.
  2. Dice tuna into small cubes. add a small amount of dressing until the tuna is lightly coated.
  3. Place a 1/2 tablespoon of the tuna onto an asian spoon.
  4. Garnish with a single piece of baby coriander.

 

Sarah French

When you think of Prada, Hermes, Louis Vuitton and Gucci you immediately think of high fashion couture. When you speak and savor the healthy morsels of Sarah French you travel the world of bespoke food couture.

Sarah French has been captivating the magical powers of food for almost two decades, electrifying palettes with simple, inspired food pleasures that you have never tasted before whilst sending you wild with passion. Prior to launching her boutique catering company Sarah has spent many years working her prowess skills at a range of Sydney’s “Hot” restaurants such as Astral, Sean’s Kitchen and Mezzaluna.

Exotic world destinations have also been Sarah’s playground for many years, extensively extracting different cultural influences, flavours and cooking techniques, working aboard luxury Nuevo Rich “Mega Yachts” in Australia, New Zealand, Monte Carlo and Europe and still finding the time to teach locals new culinary skills in the Indian Himalayas.

Today you will find this young vibrant chef at numerous savvy soirées working the floor with her team like Fred Astaire and Ginger Rogers. Rest assured that Sarah and her internationally trained team will be cooking up a storm and sending you wild with passion for their unique and creative cuisine. Welcome to world of Sarah French Bespoke Food Couture.

Inquiries for Sarah French for interviews, appearances and brand endorsements Contact:

Joey Sulfaro Email: joey@satelliteagency.com or visit our web site www.satelliteagency.com

Satellite Agency Inc.

Sydney • Beverly Hills

Australia Phone : 02 9929 9929

Australian Mobile: 0409 887 788

USA Office Phone: +1 310 666 7030

 

Recipe Reviews

There are no reviews for this recipe yet, use a form below to write your review
previous
COD ‘YOLK’, SAGE CREAM AND PEA SHOOTS, SALT AND VINEGAR RICE
next
TUNA CARPACCIO WITH BASIL OIL, LEMON AND CAPER BERRIES
previous
COD ‘YOLK’, SAGE CREAM AND PEA SHOOTS, SALT AND VINEGAR RICE
next
TUNA CARPACCIO WITH BASIL OIL, LEMON AND CAPER BERRIES

Add Your Comment