Shichimi tuna, cuttlefish ink risotto and raspberry moscato jelly
Lou's Kitchen Table
Lou's Kitchen Table
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Ingredients

  • 500 g Sashimi grade tuna cubed
  • 35 g Shichimi togarashi
  • 1 tbs peanut oil
  • ¼ sheet
  • Mango salsa
  • ½ mango
  • ½ garlic clove, crushed
  • 2 tbs coriander, chopped
  • 1 tomato, deseeded and finely diced
  • ½ shallot, finely diced
  • zest and juice of ½ lime

Instructions

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