Serves 4


Kaffir syrup

1⁄4 cup lime juice

1⁄4 cup sugar

6 kaffir lime leaves,roughly chopped


12oz tuna

4 tbs olive oil

1 Thai chili minced

1 shallot minced


Ginger marinade

1⁄2 cup ginger

1⁄2 cup Champagne vinegar

1⁄2 cup part soy

2tbs olive oil

1⁄4 cup part kaffir syrup

To serve

2 ripe avocados, small dice


4tbs olive oil

6 red radish

1 lime juice

Chili oil


Kaffir syrup

Combine all in a pot and bring to boil. remove from heat and cool at room temperature, and strain.


Cut perfect strips from tuna. Gently season with salt, minced shallot and minced Thai chili and olive oil to taste.

Ginger marinade

Peel the ginger and rough chop. Purée in blender with just enough olive oil to spin, until totally smooth. Mix with the remaining ingredients.

To serve

Mix avocado with salt, lime juice, olive oil. Slice the radishes 1⁄4inch thick and keep in cold water, then drain well. Season with salt and toss with the chili oil. In the bottom of a small bowl arrange a generous spoonful of the avocado. Top with about 6 slices of the radish and arrange half the sh in a bundle on top. add more radishes, the remaining sh then top with radish. Spoon the marinade around and drizzle with the chili oil.

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