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Tuna-and-bean salad

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20 minutes

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40 minutes

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Tuna sashimi and strawberry salad

Tuna sashimi and strawberry salad

By Abigail Donnelly

Serves 4

Difficulty Easy

Prep Time 30 minutes

Ingredients

800 g fresh tuna
8 radishes
400 g punnet ripe strawberries
4 baby fennel bulbs
Pickled ginger
Freshly ground black pepper to taste

For the dressing:

2 T soya sauce
2 T rice wine vinegar
1 T lemon juice

Method

Thinly slice the tuna and divide between four chilled plates.

Thinly slice the radishes and cut the strawberries into bite-sized chunks, then arrange on top of the tuna.

Run the blade of a vegetable peeler down the baby fennel bulbs to create shavings, then scatter over the tuna.

Drizzle over the dressing and serve with a few petals of pickled ginger and a good crack of black pepper.

Easy, butter-roasted tomato-and-sausage spaghetti

Sweetcorn tamarind soup

Pork cacciatore

Tuna-and-bean salad

Trout ceviche with pomegranate dressing

Cheesy chicken quesadillas

Tuna poké plates

Marinated mushrooms and radishes

Braaied scones

Beef carpaccio with coriander, chilli and lime pesto and phyllo sesame chips

Hand-chopped burgers with kimchi

Soya, ginger and chilli dressed salmon sashimi with prawn crackers

Tuna sashimi and strawberry salad

Tuna sashimi and strawberry salad

Ingredients

Method