1 pound Bluefin Tuna Pickled Daikon 1 small Lebanese cucumber 2 small red radish handful of fresh baby coriander leaves juice of ½ a lemon extra virgin olive oil Murray Valley Pink salt (or Fleur de Sel) freshly ground white pepper
It's most important that you only slice the fish when you are ready to serve the dish. You'll need to have all the components prepared and ready for plating.
Peel the cucumber and then slice into fine ribbons. Slice the red radish into fine discs. You can use a swivel peeler or mandolin for this. Drain the pickled daikon (reserve the liquid).
Toss the cucumber ribbons and red radish discs with a spoonful of pickling liquid - season with salt and pepper and a drizzle of extra virgin olive oil and lemon juice.
Slice the tuna evenly into 16 pieces - arrange four slices to a plate. Intermingle with cucumber and daikon ribbons. Top each tuna slice with radish discs then drizzle the whole lot in a little extra virgin olive oil and a touch of lemon juice. Scatter baby coriander leaves randomly over the plate and serve immediately.