Sashimi Tuna Salad with Kefir Dressing

Prep Time 30 minutes

Servings 4

Ingredients

2 bunch of wild rocket (large leaf rocket, sometimes called arugula)

1 salad onion, finely sliced into rounds on a mandolin

1 tbsp red wine vinegar

200g piece of tuna sashimi, thinly sliced

1 tsp capers

125g piece of parmesan, finely grated

For the Dressing

2 anchovy fillets

1 small clove garlic, minced

1 heaped tsp Dijon mustard

¼ cup kefir

Method

To pickle onion, place in a bowl with a pinch of salt and vinegar. Mix and let stand for 15 minutes or even better, an hour to soften even more.

Heat a non-stick pan over medium heat and, working in batches sprinkle-in a heaped tablespoon worth of cheese into the pan. Spread out evenly. The less compact it is, the lacier the result. Once the cheese begins to sizzle, melts and caramelises, use a palette knife or fish spatula to carefully remove and place on a wire rack. They will be quite malleable but will firm up in seconds as it starts to cool. Continue the process with the remaining Parmesan.

For the dressing crush the garlic, pinch of salt and anchovies in a mortar and pestle until a paste forms. Mix in the mustard and kefir and a teaspoon of the vinegar from the onions. Check the seasoning, it may need a little salt and pepper if you like.

Arrange rocket leaves in a salad bowl and top with onions and capers. Drape sashimi in and around leaves and drizzle over the dressing. Break up the parmesan crisps and arrange in the salad.