Chilled Cucumber-ginger Soup with Raw Tuna

 

Australian Gourmet Traveller recipe for chilled cucumber-ginger soup with raw tuna.

What you will need

1 kg Lebanese cucumbers (about 4), seeds removed, coarsely chopped, plus 1 extra, thinly shaved lengthways, to serve

50 gm ginger, finely grated

50 ml rice vinegar

Juice of ½ lemon

2 tsp shiro (white) miso paste

3 spring onions, coarsely chopped

To serve: coriander cress or shiso cress (optional), (see note)

  Raw tuna 1 tbsp light-flavoured oil, such as grapeseed

1 tbsp rice vinegar

1 tsp finely grated ginger

½ garlic clove, minced

350 gm sashimi-grade tuna, diced

1 tsp gomasio, plus extra to serve (see note)

1 spring onion, thinly sliced

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