Summer, sashimi and sparkling wine – what a sensational combination! Try this fabulous Tuna sashimi and horseradish salad with a bubbly vinaigrette and a well-chilled glass of our Culinaria Méthode Cap Classique.

Recipe for Tuna sashimi and horseradish salad with bubbly vinaigrette

Serves 4

For the bubbly vinaigrette

15 g sugar

60 ml (¼ cup) rice wine vinegar

5 ml (1 tsp) mirin

10 ml (2 tsp) soya sauce

5 ml (1 tsp) sesame oil

5 ml (1 tsp) lime juice

45 ml (3 tbsp) Leopard’s Leap Culinaria Méthode Cap Classique

For the salad

8 – 10 baby radishes, quartered and thinly sliced

15 ml (1 tbsp) toasted sesame seeds

5 ml (1 tsp) sesame oil

5 ml (1 tsp) mirin

baby coriander and micro herbs

For the Tuna Sashimi

10 ml (2 tsp) wasabi paste

1 egg-yolk

15 ml (1 tbsp) water

2 tuna loins about 160 g each

2 Nori sheets

30 ml (2 tbsp) olive oil