Tuna and Goat Cheese Sashimi

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INGREDIENTS:
San Bai Zu (sweet vinegar sauce)
  • 3 cups rice wine vinegar
  • 1 cup sugar
  • 1/2 cup soy sauce
  • Pinch of sea salt
  • 1 cup water, to taste

    Tuna and Goat Cheese Sashimi
  • 3 ounces yellowfin tuna, sliced into bite-size pieces
  • Maldon sea salt and black pepper
  • 1 clove garlic, very finely sliced
  • 1 1/2 tablespoons San Bai Zu
  • 1 Fuji or Granny Smith apple, cut into strips
  • 2 teaspoons pumpkin seed oil
  • 1 1/2 ounces soft goat cheese, broken into pieces
  • 1 ounce coriander microgreens or other similar garnish


    DIRECTIONS:
    To make the San Bai Zu, put the vinegar in a large bowl. Whisk in sugar until dissolved. Whisk in soy sauce and salt. Stir in water to dilute to taste. This sauce can be stored in the refrigerator for several months.

    To prepare the sashimi, toss the tuna with salt, pepper, garlic and San Bai Zu. Arrange apple slices on a plate. Arrange tuna mixture around and on top of apples. Pour a little of the sauce leftover from the tuna over the apples. Drizzle with pumpkin seed oil and dot with pieces of goat cheese. Garnish with coriander microgreens and serve.



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