Bluefin Tuna Pickled Daikon Cucumber Baby Coriander

Ingredients
1 lb Bluefin tuna
Pickled daikon (reserve pickling liquid)
1 small Lebanese cucumber
2 small red radishes
Handful of fresh baby coriander leaves (cilantro)
Juice of ½ lemon
Extra virgin olive oil
Murray Valley pink salt or Fleur de Sel
Freshly ground white pepper

Preparation
⚠️ Note: Slice the tuna only when ready to serve for optimal texture and freshness. Prepare all garnishes and components ahead of time.

1. Prep the Vegetables
Peel the cucumber and slice into thin ribbons using a mandolin or swivel peeler.
Slice the red radishes into thin discs.
Drain the pickled daikon and reserve the pickling liquid.

2. Season the Garnishes
In a bowl, toss the cucumber ribbons and radish discs with:
A spoonful of pickling liquid
A drizzle of extra virgin olive oil
A squeeze of lemon juice
Salt and white pepper to taste

3. Slice the Tuna
Slice the Bluefin tuna into 16 even pieces (approx. ¼" thick).
Arrange 4 slices per plate, spaced and slightly overlapped.

4. Plate the Dish
Intermingle the tuna slices with the pickled daikon and cucumber ribbons.
Top each tuna slice with a radish disc.
Drizzle lightly with olive oil and a touch more lemon juice.
Scatter baby coriander leaves over the plate for a fresh finish.