the tuna slice between 2 layers of clingwrap and gently roll out with a rolling
pin until it is thin and evenly rolled. Mix the celeriac, crab and remoulade
dressing together, season and then roll inside the tuna. Roll up the tuna
then roll in clingwrap to keep its shape and freshness, set aside in fridge.
Mix the avocado dice with the puree and wasabi mayo, season and adjust with lemon juice. Place in a small ring mould at one end of the plate with the oven dried tomato slice. Take tuna from the fridge cut into 2 pieces and place at the other end of the plate. Dress the baby leaf salad with the verjuice dressing, season and place on top the tuna rolls, drizzle the basil oil and balsamic around the plate to finish.
Aqua Dining, Nth Sydney
John Fotiadis Photography
recipes come with the compliments of
Gourmet Herbs - phone 0416 000 614 - www.gourmetherbs.com.au
Previously featured recipes can be found here