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Tuna sashimi with corn salsa and Peruvian-style green sauce

Name: Tuna sashimi with corn salsa and Peruvian-style green sauce
Cook time: 20 min
Yield: 6
Ingredients: GREEN SAUCE; 120g feta cheese; handful fresh mint leaves; handful fresh coriander; 1 fresh jalapeño chilli; juice of ½ lemon; 250ml (1 cup) corn oil/light; vegetable oil; 3 corn on the cobs, cooked; 2 spring onions, chopped; lemon juice, to taste; 15ml (1 tbsp) vegetable oil; 50ml popcorn kernels; chilli salt, to dust; 600g fresh tuna; daikon radish (available at Asian supermarkets or good greengrocers)/ordinary radish, freshly grated, to garnish; sesame seeds, toasted, to garnish

February 2, 2017 (Last Updated: May 25, 2017)

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Tuna sashimi with corn salsa and Peruvian-style green sauce

Serves: 6

Cooking Time: 20 mins

Ingredients

GREEN SAUCE
120g feta cheese
handful fresh mint leaves
handful fresh coriander
1 fresh jalapeño chilli
juice of ½ lemon
250ml (1 cup) corn oil/light
vegetable oil
3 corn on the cobs, cooked
2 spring onions, chopped
lemon juice, to taste
15ml (1 tbsp) vegetable oil
50ml popcorn kernels
chilli salt, to dust
600g fresh tuna
daikon radish (available at Asian supermarkets or good greengrocers)/ordinary radish, freshly grated, to garnish
sesame seeds, toasted, to garnish

Instructions

For the green sauce, place the feta, mint, coriander, jalapeño, juice of ½ lemon and oil in a blender and blitz until smooth.

Cut the corn kernels off the cobs, combine with the spring onions and season with lemon juice to taste.

Heat the vegetable oil in a small saucepan over medium heat, add the popcorn, cover with a lid and cook until the corn starts to pop. Remove from heat and allow the corn to finish popping. Season with the chilli salt.