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News

Celebrate summer with our sparkling wine and tuna sashimi



The first weekend of December has become synonymous with celebration in the Franschhoek Valley. While officially announcing the festive season, it is also the weekend of the annual Franschhoek Cap Classique and Champagne festival.

This year we will be pouring some of our Culinaria Méthode Cap Classique to the beautiful crowd that usually gathers at this eagerly anticipated event.

In the spirit of all things festive and summery, Chef Ryan Smith of Ryan’s Kitchen in Franschhoek has developed a recipe for Tuna Sashimi with a horseradish salad and bubbly vinaigrette that beautifully matches our Culinaria MCC.

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

 

  1. 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.
  2. For the salad, combine the radishes, sesame seeds, sesame oil, mirin and coriander leaves together in a bowl.
  3. 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.
  4. Slice the tuna into 5-mm slices and serve with the radish salad and bubbly vinaigrette.

 

 

 

 

 

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