Rainbow Salad with Japanese Tuna Poke and Sriracha Mayonnaise
I don't know about you, but sometimes I get an insane craving for a vitamin injection of the "al naturale" kind. Also known as getting as many veggies into my meal as possible. Other times I just need some damn good sashimi because, well, raw fish is AMAZING.
Today though, I needed both.
A mega vitamin and protein booster was in need: STAT.
After dreaming of a few recipes ideas I went out hunting and gathering (read: shopping) for anything that took my fancy. The more variety, the better. I definitely had the rainbow covered by the time I was done, so every dietician in the land will be jumping for joy with that little fact!
I found some beautifully fresh sashimi grade Yellow Fin Tuna at De Costi at the Sydney Fish Markets and couldn't help by treat myself to some salmon toe while I was at it. For the salad I found cashews, avocado, snowpeas, sugar snaps, yellow capsicum, purple cabbage, baby heirloom tomatoes, radish and carrot. Then I found "wine" radishes, which are a gorgeous shade of purple, so naturally I bought them too!
I suggest when you make this meal you do exactly what I did: grab what catches your eye. Putting it together is a breeze, so take time buying food and enjoy the process with this one!
Rainbow Salad with Japanese Tuna Poke and Sriracha Mayonnaise
INGREDIENTS
Pickled Radish
Radishes, finely sliced
1/4 cup rice wine vinegar
1/3 cup water
2 teaspoons caster/white sugar
1 teaspoon salt
Japanese Tuna Poke
200g sashimi grade tuna (100 p/person), diced into small cubes
1 shallot, white/light part finely diced (reserve green part for garnish)
1 teaspoon rice wine vinegar
1/4 cup light soy sauce
1 teaspoon sriracha
1 teaspoon pure sesame oil
To garnish: finely sliced shallots (green part), black sesame seeds and salmon roe if you like it like I do.
Sriracha Mayonnaise
1-2 teaspoons Sriracha sauce
1/3 cup whole egg mayonnaise
Rainbow Salad
Any salad items you love, choose the rainbow, slice everything super fine
1/4 cup cashews, roasted and unsalted
1 cup of cooked brown Doongara rice. You can use other rice if you prefer, but Doongara is super Low GI, so gove it a go
Like wedges to serve
METHOD
1. Pickled Radishes - add the rice wine vinegar, water, sugar and salt to a ceramic or glass dish. Stir until the sugar and salt dissolves. Add the finely sliced radish, stir to coat and set aside.
2. Sriracha Mayonnaise - mix ingredients together and set aside.
3. Japanese Tuna Poke - Mix together the marinade ingredients. Gently fold in the diced tuna. Set aside to marinate.
4. Rainbow Salad - arrange the rice and salad items in your two serving bowls.
5. Serving - strain the radish slices you are using and arrange on the salad. Use a spoon to share the Japanese Tuna Poke between the two bowls (you can use some of the marinade to dress the tuna after sharing it out). Sprinkle the black sesame seeds, green shallot garnish and salmon roe over the tuna poke.
Finally add a dollop of the Sriracha Mayonnaise and finish off with the wedge of lime.
Serve and enjoy!
WINE SUGGESTION
À clean crisp Riesling will be the perfect accompaniment to this fresh Asian inspired salad and will work a treat with raw tuna. For those of you less fond of a Riesling or wanting another option, you won't go wrong with a crisp Sauvignon Blanc either.
If your "body is a temple" (unlike the "temple of doom" option above), go for a sparkling water.
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