Ingredients (serves 4)

• 200g Yellow fin tuna, sashimi grade diced into 2cm x 2cm
• 2 cups carrot, julienned
• 2 cups daikon, julienned
• 1 granny smith apple, julienned
• 1 tbsp pine nuts, roasted
• 1 tbsp sesame seeds, roasted
• 1 bunch coriander leaves, picked & washed
• 4 tbsp wasabi tobiko
• Fresh wasabi, grated to taste
• 50ml extra virgin olive oil
• 50ml light soy sauce
• 50ml ponzu sauce
• Banana or bamboo leaf for garnish

Method

1. In a bowl, add tuna, carrot, daikon, apple, pine nuts, sesame seeds, wasabi and coriander. Dress with olive oil first then add ponzu and soy sauce to taste. Toss gently. Serve in a bowl with a piece of banana leaf on the bottom. Garnish salad with tobiko.