The new Chef D’Partie at Crowne Plaza Abu Dhabi, Nuwan Sanjeewa is all about bringing out the best of flavours in a recipe, mixing complimentary ingredients for easy to make, wholesome dishes.

“Tuna and Ponzu are two ingredients that go well together – as this recipe proves. I think this salad would be great accompanied with an aged cheese,” he says.

Ingredients

For garden crisp:

• 3g baby spinach
• 3g rocket lettuce
• 3g Radicchio lettuce
• 5g Boston lettuce
• 5g Romanian lettuce
• 5g Fries lettuce
• 5g cucumber, sliced
• 20g cherry tomato
• 10g Thai green asparagus
• 4g mimolette cheese, for garnish

For salad dressing:

• 2 tbsp olive oil
• Pinch of fresh tarragon, chopped
• 1 tbsp tarragon vinegar
• 1 tsp chopped shallots
• Salt and pepper to taste

For tuna:

• 40g fresh Saco tuna
• Ponzu vinegar
• Salt and pepper
• For balsamic reduction (reduce until thick)
• 3 tbsp balsamic vinegar
• 1 tbsp bee honey

Method

1. Mix all lettuce leaves together, leaving the cheese with dressing to one side
2. Reduce the balsamic and set aside. Slice the tuna into cubes and sear in a hot pan
3. Brush the balsamic reduction on the plate before arranging the salad and place the tuna around the salad
4. Pour the two teaspoons of ponzu and two teaspoons of water in to a pan and gently heat for a few minutes. Blend and then pour the foam mix the fish
5. Roast the black sesame seeds and crush. Sprinkle on dish and serve