Ingredients
| 4 zucchini | |
| 320g tuna pastrami order from Awatoru Wild Food | |
| DRESSING | |
| ¼ cup fresh orange juice | |
| 3 tablespoons fresh lemon juice | |
| 2 tablespoons soy sauce | |
| ½ teaspoon fish sauce | |
| 1½ tablespoons canola oil | |
| 1 tablespoon peeled, finely grated fresh ginger | |
| 1 red Thai chilli, thinly sliced (leave the seeds in if you like more heat) | |
| ¾ teaspoon sherry vinegar | |
| 2 tablespoons thinly sliced chives | |
| ¼ cup fresh mint leaves, torn if large | |
| sea salt for seasoning |
Maaike and Scott of Awatoru Wild Food are truly special people in our food world, true stewards of the land and sea providing some of the best-quality ingredients this country has to offer. This dish is a celebration of their hard work. It’s a great summer dish that involves no cooking. Serve to be shared or as individual entrées.
This recipe makes more dressing than needed but it’s hard to get the balance right with a smaller quantity. Leftover dressing will store well for three days in the fridge and makes a lovely marinade or dipping sauce as well as dressing.
Instructions
| 1. | To make the dressing, mix everything together except the mint leaves (this can be done well in advance). |
| 2. | Mix in the mint leaves just before serving. |
| 3. | Thinly slice the zucchini into ribbons, sprinkle lightly with sea salt and leave to sit for about 5 minutes. |
| 4. | Slice the tuna across the grain and lay at the bottom of a serving dish. |
| 5. | Drizzle with a little of the dressing, top with the zucchini and pour more dressing over the top. |
Recipes Asher Boote, Ash Hughes / Photography Amber-Jayne Bain
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