Fishing is the lifeblood of Maldives and is inseparable from the country and its people. Blessed with an abundance of aquatic life and fish, local fishermen rely on a line-and-pole method to fish sustainably for popular species like tuna, grouper and dolphin fish. On a sunny afternoon, we are treated to the experience of picking fresh herbs from Gili Lankanfushi’s garden and preparing a raw marinated tuna salad.
- 500g Tuna fillet
- 50ml Soy sauce
- 1 piece Lime (zests)
- 1 piece Egg yolk
- 20ml Water
- 1 pinch Salt
- 50g Wasabi leaves
- 80g Grape seed oil
- 60g Parmesan cheese
- 60g Garden herbs (beach lettuce/ rocket leaves with blossom/coriander leaves with blossom/water cress/chives/chervil)
- Wasabi tobiko
- Salmon roe
- White and black sesame seeds
- Slice the fresh tuna fillet like a fine sashimi and marinate with soy sauce and lime zests.
- Grate the Parmesan cheese on a baking paper.
- Melt the cheese for 25 seconds in a microwave oven.
- Remove the baking paper from the microwave oven and form the melted Parmesan into tuile (thin wafer).
- Blend the wasabi leaves together with water, add in egg yolk, lime juice and a pinch of salt in a kitchen blender and emulsify the mix with the grape seed oil to make a smooth mayonnaise.
- Dress the marinated tuna slices into a round shape on the center of the plate and decorate with the Parmesan tuile, garden herbs, salmon roe, wasabi tobiko and sesame seeds.
Rocket leaves with flowers