Perfect for a summer lunch or to kick off a dinner party, this tuna and oyster salad is best enjoyed with a glass of Brown Brothers Cellar Door Release Half-Dry Riesling.
400gm sashimi grade tuna cut into 2cm pieces
8 freshly shucked oysters
1/4tsp black and white sesame seeds
20g shredded cucumber
1 Tbsp sprouted mung beans
1 spring onion finely sliced
2 leaves of gelatine
1 tsp wasabi paste
Juice of ½ a lemon
Juice of ½ a lime
Soak the gelatine in cold water until soft. Remove and squeeze out any excess water.
Dilute wasabi paste with the juice from the lemon and lime.
Heat the milk and then add the gelatine. Whisk the cream and the wasabi paste into the milk.
Pour the mixture into four cocktail glasses and place in the fridge to set.
Once the cream is set, mix all the salad ingredients together and divide into four. Arrange a portion on top of the wasabi cream in the glasses and serve with a glass of Brown Brothers Cellar Door Release Half-Dry Riesling.