Tuna mayonnaise with brussels sprouts and wasabi leaves
This dish takes the humble canned tuna to new waves, blending the tuna within the mayonnaise making for a smooth and creamy texture with an intensely savoury flavour. The contrast of the full-bodied mayonnaise and the freshness of the salad and wasabi works fantastically. Serve it alongside grilled lamb, beef or fish.
Recipe by David Moyle
Serves 4 as a side
1 punnet Shima wasabi leaves
200g responsibly sourced tinned tuna
400ml olive oil
100ml rice bran vinegar
15g Dijon mustard
300g Brussels sprouts
Juice + zest of 1 lemon
1 shallot, cut in half
20ml good quality olive oil
Freshly grated Shima wasabi stem to finish
- Blend tuna with vinegar, one half of the shallot and mustard using a stick blender until it becomes a fine paste.
- Add the olive oil slowly and blend until the mixture is emulsified, similar to a mayonnaise. Season with salt and pepper and set aside.
- Peel the outer leaves from the sprouts and set aside in a bowl.
- Shave the inner sprouts and the other half of the shallot finely using a mandolin.
- Mix the shaved sprouts and the shallots together in a bowl and add 20ml of olive oil, lemon juice and zest, until well coated.
- Add in the capers and the outer leaves of the Brussels sprouts and mix again until everything is evenly coated.
- In a serving bowl or plate, spread the tuna mayonnaise in the base of a bowl then top with the salad mix. Finish with the Shima wasabi leaves and freshly grated wasabi.