I’m passionate about tuna and when I find a piece that is fantastically fresh I’m loath to cook it for more than a few seconds. Unfortunately the kind of tuna you find in most supermarkets is rarely fresh enough and just wouldn’t do for this kind of recipe. Instead, seek out a good fishmonger and ask for ‘sashimi grade tuna’. Let them know that you plan to serve it raw. The sesame and seaweed seasoning in this recipe is often sold wherever you can buy sushi-making kits and adds a lovely savoury flavour to the tuna. If you can’t track any down, simply use sesame seeds instead for an equally delicious variation.
These elegant morsels are as much a feast for the eyes as they are for the palate – guaranteed to wow your guests! The method of semi-curing the salmon really helps the flavours penetrate the fish and the horseradish cuts through the sweetness beautifully. By serving these on Chinese soup spoons each person gets a perfectly contained portion of salmon.
Not your usual kind of fruit salad! This is actually something I have served in between the savoury items on a menu where it acts as a sort of boozy sorbet – either way they always go down well with an ’adult’ crowd.
This fabulously tasty snack is based on one commonly sold by street vendors in Thailand known as ‘Miang Lao’. The original is a rather complicated affair including tiny dried shrimps and salted turnips. This version is simpler and more of a tangy, refreshing salad. The actual leaves on which the salad is served are known as ‘betel leaves’ and can sometimes be ordered from Asian greengrocers, but if you can’t find any use baby spinach leaves for an equally delicious alternative.
Bresaola is thinly sliced cured fillet of beef and is a speciality of Northern Italy. Its delicious peppery flavour complements the crisp wild rocket and rich milky buffalo mozzarella brilliantly. It’s widely available these days in the deli section of most good supermarkets, as is the mozzarella.
I’m passionate about tuna and when I find a piece that is fantastically fresh I’m loath to cook it for more than a few seconds. Unfortunately the kind of tuna you find in most supermarkets is rarely fresh enough and just wouldn’t do for this kind of recipe. Instead, seek out a good fishmonger and ask for ‘sashimi grade tuna’. Let them know that you plan to serve it raw. The sesame and seaweed seasoning in this recipe is often sold wherever you can buy sushi-making kits and adds a lovely savoury flavour to the tuna. If you can’t track any down, simply use sesame seeds instead for an equally delicious variation. 
