Chef Ryan Smit from Ryan’s Kitchen in Franschhoek tasted our Culinaria Méthode Cap Classique and then designed a Tuna sashimi and horseradish salad with a bubbly vinaigrette to be its ideal food partner.

Perfect for summer, this combination is both healthy and delicious, so do try it at home!

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

For the vinaigrette, place the sugar, vinegar and mirin in a small saucepan and heat slowly until the sugar has dissolved. Add the soya, sesame oil and lime juice and simmer for 2 minutes. Remove from the heat and set aside to cool. Whisk the Leopard’s Leap Culinaria Méthode Cap Classique into the vinaigrette.

1. For the salad, combine the radishes, sesame seeds, sesame oil, mirin and coriander leaves together in a bowl.
2. For the tuna, mix the wasabi, yolk and water together. Brush the tuna with the mixture and roll the nori sheet twice around the tuna. Heat the olive oil in a saucepan over high heat. Cook the tuna on each side for no more than a minute, depending on the thickness of the tuna.
3. Slice the tuna into 5-mm slices and serve with the radish salad and bubbly vinaigrette.

If you would like to taste the Culinaria MCC, please visit our Tasting Room or join us at a festival of Franschhoek Summer Wines on Saturday, 8 February.