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Tinned Tuna Ventresca with Citrus and Perilla Vinaigrette

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Prep Time:35 minutes
Total Time:35 minutes
Servings: 6

Ingredients

For quick pickled radishes

  • 100 g radishes thinly sliced
  • 80 mL water
  • 80 mL white vinegar
  • 10 g sugar
  • 1/2 tsp kosher salt I use Diamond Crystal brand

For perilla vinaigrette

  • 70 mL extra virgin olive oil
  • 30 mL rice vinegar
  • 30 mL honey
  • 12 g perilla leaves or 1/4 cup packed
  • 1/2 tsp kosher salt

For assembly

  • 1 pomelo peeled and sliced
  • 2 grapefruit peeled and sliced
  • 3 oranges peeled and sliced
  • 2 tins tuna ventresca in olive oil
  • 4 perilla leaves chiffonade

Instructions

Prepare the quick pickled radishes

  • Place the radishes in a heatproof container or jar.
  • In a separate microwave-safe container, combine the water, white vinegar, sugar, and kosher salt. Microwave the mixture until boiling, about 2 minutes, and pour it over the radishes.
    Alternatively, heat the mixture in a pot over medium heat until boiling and proceed.
  • Let the radish mixture cool completely to room temperature. Use immediately or store covered in the fridge for up to 3 days.

Prepare the perilla vinaigrette

  • In a blender, combine extra virgin olive oil, rice vinegar, honey, perilla and salt then blend until smooth. Pause to scrape down the sides as necessary until the mixture becomes homogeneous.
  • Taste and adjust seasoning with more salt or rice vinegar if necessary. Use immediately in the fridge for up to 3 days.

Assembly

  • On a large serving plate, layer alternating types of citrus and drizzle generously with the perilla vinaigrette. Places pieces of pickled radish among the citrus and top evenly with chiffonade perilla leaves.
  • Open the tin of tuna ventresca and break it into generous chunks or flakes. Place pieces of tuna throughout the salad, but leave the oil in the tin.
  • Serve immediately.