Jolly Cookathon: fresh tuna with oysters, micro radish and lime
David Higgs, a familiar name in Eat Out circles, is now paving the way for the Radisson Blu Gautrain Hotel up in Jozi. Jo’burg and its markets are clearly doing David much good, as he whips up tastebud adventures with whatever comes his way. This fresh tuna and oyster dish is a perfect example of his urban spontaneity.
300g yellowfin or longfin tuna (pole-caught only)
coarse sea salt
12 medium oysters (West coast oysters are best)
(oysters aren’t always easy to get hold of, so you could substitue the oysters with cooked mussels)
80g micro radishes (if you can’t get these, slice normal radish)
2 tablespoons olive oil
6 limes, quartered
Slice the tuna into thin pieces and sprinkle liberally with salt. Shuck the oysters (or have your fishmonger do this for you) and arrange with the tuna on a platter. If you’re using mussels, steam them for a few minutes and take them out of the shell. Alternatively, some super markets sell cooked mussels.
Coat your radish in some olive oil and scatter onto the platter. Drizzle with the rest of the oil, and finish by squeezing over the lime juice.
David’s tuna recipe is from Taking it Easy, Andy Fenner’s brilliant new compilation cook book with home entertaining favourites from 20 of South Africa’s leading chefs.