Raw tuna salad with pawpaw seeds
Maria Cowan-York made this delectable raw tuna salad at her home in Rarotonga. It's a terrific example of bright local ingredients being given epicurean treatment: beautiful Pacific tuna, a dressing made with ever-available pawpaw seeds, and radishes and green capsicums from Maria's father's farm. Pawpaw seeds give the dressing a pleasant zing and are reputedly loaded with carpaine, a powerful antioxidant. Pacific capsicums don't seem to have the same sharpness as those from colder climes; they are almost appley. Taste your capsicum before adding to this recipe _ you may be better off with yellow capsicum, or a blend of green capsicum and diced apple. Maria advises against substituting lemon or lime juice for the vinegar in the dressing, as citrus tends to turn the tuna opaque.
|1 Tbsp||Minced ginger|
|2 Tbsp||Pawpaw seeds|
|2 Tbsp||Olive oil|
|2 Tbsp||Malt vinegar|
|1 Tbsp||Wholegrain mustard|
|1 Tbsp||Brown sugar|
|500 g||Tuna, sushi quality, cut into 1cm pieces|
|6||Radishes, trimmed and sliced thinly|
|1||Green capsicum, cut into 5cm sticks|
|¼ cup||Fresh coriander|
|1 to taste||Salt & freshly ground pepper|
|1||Pawpaw, quarters to serve|
- Place the ginger, pawpaw seeds, vinegar, olive oil, mustard and sugar in a blender and blend to combine.
- In the chilled mixing bowl, place the tuna, radishes, capsicum, coriander, salt and pepper.
- Combine, dress with the pawpaw seed dressing and serve on pawpaw quarters.