Tuna sashimi with kohlrabi and caviar

Recipe: Hugh Wennerbom.

Styling Kate White. Photography William Meppem.

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Serving size: Serves 6
Cuisine type: Modern Australian
Cooking time: Less than 30 minutes
Course: Entree, Finger food
Favourite flavours: Easy recipes, Seafood

Australian House & Garden recipe for tuna sashimi with kohlrabi and caviar.

INGREDIENTS

1 large kohlrabi, peeled, cut into 6x flat 5cm squares
300g sashimi-grade tuna
1 tbsp avruga caviar
¼ cup (60ml) Forum cabernet sauvignon vinegar

METHOD

1 Blanch kohlrabi in boiling water for 3mins or until just tender. Drain and cool in iced water, then drain and pat dry with paper towel. Refrigerate until cold.

2 Using a very sharp knife, slice tuna into 6x 4cm squares 1cm thick. To serve, arrange kohlrabi squares on a platter. Top each square with 1 slice tuna, then spoon ¾ tsp caviar on top. Drizzle with vinegar.

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