Fish-4-Ever

 Caroline Bennet

Founder of Moshi Moshi in London

The tuna was delicious, quite notably different from the ‘cat food’ that is often passed off as tinned tuna! The smell of the tuna was of the fresh sea and iodine, and not in the least bit ‘fishy’ .The flavours were fresh and clean, and didn’t dominate other ingredients in the dishes, so in a humble sandwich the taste of good bread would come through. In our recipes, we used them in a popular tuna maki roll, which takes the tinned tuna and mixes it with a combination of yoghurt and fromage frais, add a dash of wasabi and light soy sauce and some crisp lettuce leaves and red radish, the mixture gets wrapped in rice and bound in to a nori seaweed maki roll. We used the simple tuna in brine for this dish. The textures of the yellowfin tuna was wonderful – nice big, firm chunks of meat, and suitable to be used in salads. Typically we use a light soy-based salad dressing with yuzu citrus or lemon juice, again, the tuna was fresh and clean on the palate so didn’t need an overly-heavy dressing, so a soy citrus sauce lends itself perfectly to this tuna.