Cornwall: Padstow and Newquay


Last month we took a much anticipated week-long break in Cornwall. Having never been there and loving all things water-related, I was looking forward to walks on the beach, amazing seafood and beautiful weather. After a long drive down in the wee hours of the morning this was the scene that greeted us when we parked up in Padstow. My first thought was, oh boy I completely packed the wrong wardrobe.

camel estuary padstow 1

camel estuary padstow 2

We took the South West Coastal path out of town towards the Camel Estuary, revelling in the mild weather and warm sunshine.

camel estuary padstow 3

We were terribly excited at being on the beach and stripped shoes off to our tootsies before sinking them into the damp sand, ankle deep in the water. We sunned ourselves on the rocks for a bit watching the world go by before heading back into town.

almshouses padstow

lifeboat padstow

We meandered through the little alleyways and shops, passing alms houses and the Lifeboat shed before looking for lunch. If you’re in Padstow and your hero is Rick Stein, then the obvious pilgrimage spot is his fish & chip shop.


Unfortunately the queue was a little too long for our starving stomachs but we did drop by the shop next door and G came away with a gorgeous jute shopping bag.

chough bakery padstow

cornish pasty chough bakery

Instead of fish and chips, we filled up with another food must-have: Cornish pasty! And from the famous Chough Bakery, no less.

cornish pasty chough bakery

Probably the best pasty I have ever had, this warm pocket of goodness was filled generously with large chunks of steak instead of the traditional mince, with potatoes and onions. The pastry was thin and crisp but firm enough not to crumble during eating. No soggy bottoms here!

Carnewas and Bedruthan Steps was our next stop off on our southwest adventure. This was one of the places I definitely wanted to visit after reading up about it online.

carnewas at bedruthan

bedruthan steps

carnewas at bedruthan

Dramatic clifftops surround the beach way down below, peppered with stacks of rock carved by the waves through the ages. This was amongst my favourite beaches we went to, and we were lucky to be there at low tide and to be able to explore the beach and caves thoroughly.

The walk down was a bit hairy though… G chuckled as I made my way gingerly down the stairs.

cliff stairs at carnewas

carnewas at bedruthan

carnewas at bedruthan

But the views made it all worthwhile!

beach view bedruthan steps

cave at carnewas

barnacles carnewas at bedruthan

carnewas at bedruthan

We got a little excited at the abundance of ‘mussels’ on the rocks before realising they were barnacles. There were plenty of rock pools to wade in and little and large caves to explore. We climbed through very sharp rocks through a tunnel  to get to the other side of the beach and continue our exploration. It isn’t hard to see how Cornwall was a smuggler’s paradise back in the day.

carnewas at bedruthan

bedruthan steps

carnewas at bedruthan

We enjoyed ourselves so much we didn’t want to leave but as the shadows started to lengthen we made our way back up the cliffs towards Newquay.

Neither of us realised how long the warning light for the empty petrol tank had been blinking and so began the race against time to find petrol before the car broke down. This involved stopping at Mawgan Porth to get directions, and again at a very kind lady’s house to get more directions. I had faith my little red car would see us through to our salvation though, and so she did when we finally found the petrol station. By then, the blinking warning light had given up and we literally had 0 miles left on the dashboard.

great western hotel newquay

glenfiddich solar great western

With much relief, we checked into the Great Western Hotel in Newquay. The room and bathroom were comfortable and well-appointed, and with a view like that, who wouldn’t be happy. I had planned a little surprise for G and had packed a bottle of whiskey and glasses to give him on our first night there. He loved the gift and proceeded to open it with ceremony to officiate the start of our Cornwall adventure.

Dinner was at Rick Stein’s takeaway at Fistral Beach and I’m very sorry to say, the less said about it the better. After such a long day, we crashed into bed early that night.

great western beach

The next morning I woke up at dawn and snuck some pictures of the sunrise over the cliffs. We started the day off with a satisfying full English at Oceans Cafe. The owners very happily tell you their recommendations for good restaurants in the area. After passing by shops selling all manner of beach paraphernalia, we found ourselves on Towan Beach.

towan beach 1towan beach 3town beach 2

What a fabulous house that is, perched on the island rock and linked to the mainland by a graceful suspension bridge. Apparently a famous scientist called Sir Oliver Lodge used to live there.

Leaving central Newquay, we headed on to Perranporth, just a 20 minute drive away. This is a beach dominated by sand dunes, some still crumbly and soft like brown sugar and some further back made more solid and compact with time.

perranporth beach

perranporth beach sand dunes

We perched on the dunes for a bit before the wind rose and the clouds rolled in.

Back in Newquay we relaxed in the room for a while whilst G caught up with some work. After a shower we headed out to the Red Lion for some food.



It’s a convivial place with a fire going in the corner, a pool table round the back, good food and friendly service. G had the beef & Double Gloucester pie with homemade gravy which was all a pie should be – comforting, rich and oh so satisfying. The ale flavour really stood out for me. I had the slightly healthier sea bream en papillote which was a most excellent conglomeration of fish, prawns, mussels and clams in a lemon and white wine sauce.

We chatted away excitedly about what we’d got up to in the day and our plans for the rest of the week. Of course, all healthy vibes went out the window when I ordered this for dessert:


The salted caramel cookie sundae was an epic creation and even drew oohs and ahhs from our neighbouring table when it came out. Filled to the brim with chocolate torte, chocolate brownie, marshmallow, honeycomb, vanilla ice-cream and chocolate sauce and topped with whipped cream, this was manna from heaven.

We left the Red Lion a little more roly-poly but happy with our meal and with life in general.


Birthday dinner at Ebi Sushi

I was treated to a lovely birthday dinner at Ebi Sushi in Derby over the weekend. Japanese food is one of my absolute favourites and being brought to probably the best Japanese restaurant in the East Midlands got my tastebuds all a-tingling on the days leading up to it. The story goes that the chef was brought over from Japan to cater to the Japanese staff working over at the nearby Toyota factory, so authenticity is guaranteed!

It’s an unassuming frontage that greets you and inside is again a modest affair with bamboo blinds over the windows and simple art on the walls, plain tables peppering the floor and the sushi bar tucked in the corner. But the food more than makes up for it.


We started off with complimentary fried mackerel in a vinegar and onion sauce. This was light and fresh and whetted our appetite for what was coming up.

Sashimi platter

There was a choice of three, five or seven fish types for the sashimi platter and we opted for the middle one which came with sea bream, tuna, turbot, salmon and yellowtail. The pieces of fish were all incredibly fresh and sweet. The salmon, tuna and yellowtail especially ate like butter. My favourite was the yellowtail whilst G really enjoyed the tuna.


The pickles were a lovely crunchy counterpart to the fish were were having and we thought they were daikon, and maybe umeboshi (salt plum) and aubergine. Maybe I should be a better blogger and ask for more details before eating the food.

Tuna belly roll

Next up was a tuna belly roll with spring onion. The nori sheets had been toasted before rolling up the sushi and gave it a lovely depth of flavour. We could have easily eaten another plate of these, they were so good.

Soft shell crab

After the cold dishes, the hot dishes came out in succession and first up was the eagerly awaited soft shell crab. We missed having this when we were recently down in Cornwall and were so happy to be able to order it this time – it was just as anticipated. Hot and crunchy with a light greaseless batter encasing the soft sweet crab.

Chicken yakitori and miso black cod

Trust G to order chicken skewers for a fancy meal out. His words, not mine! But boy, were these yakitori such a good choice. Pieces of chicken thighs were grilled and coated in a sticky sweet and salty yakitori sauce with lovely flavours of sake coming through. My only very slight criticism was that the meat could have been charred a little more, but the flavour of that sauce was an unexpected delight.

Black cod with miso was again incredibly fresh and this time had a great charry flavour to it courtesy of the grill. The unctous flakes of fish came slid down our throats very easily indeed.

Pork tonkatsu

Tonkatsu is a deep fried pork cutlet coated with panko and this was a superior version of it. That chef’s got a great hand with the fryer. We poured tonkatsu sauce over this liberally and savoured every single morsel. By now we were pretty full but there were still two more dishes to come.

Cold soba noodles

I think having cold soba noodles on a very wintry-like night was not the best idea, and even though I still enjoyed it, it was perhaps a better choice for warmer weather. Saying that, the buckwheat noodles were perfectly al dente and the dipping sauce was a light savoury accompaniment to the noodles. G had a much better choice of tempura prawns with soba in hot miso soup which was again delicious. We were struggling a little from over-ordering by now, but had dessert on one person’s insistence. Heh.

Japanese cheesecake

We shared a slice of Japanese cheesecake which was a baked cheesecake layer topped with a very generous amount of cream. This was off-menu, offered by our lovely waitress but I did wonder whether a green tea or black sesame ice-cream would have made a lighter finish to the meal.

Onigiri 1

Onigiri 2

After our bill was settled, our waitress presented us with two onigiri to take home. What a lovely touch to a wonderful meal. I ate mine for breakfast as suggested, the bit in bed was my idea. The packed rice was mixed with bonito flakes and had a tangy pickle centre to it and I thoroughly enjoyed the last of my amazing birthday meal.

I highly recommend Ebi Sushi to anyone looking for authentic Japanese food. The pricing of the menu would suggest special occasion meals but if you stick to the hot cooked portion of the menu that would keep the bill more reasonable. Parking is conveniently located directly across the street. We went on Bonfire Night so it was a bit quieter than usual but be sure to book a table in advance as it usually gets very busy.

Ebi Sushi
59 Abbey Street
Derby DE22 3SP
Tel: 01332 265656
Open: Tues-Sat 6-10pm











Seared Scallops with Bacon

We had this as a starter to the spaghetti vongole, and I’ve just realised I should have posted this first but hey ho never mind. The scallops were also from the same Stevenson fishmonger stall and were so plump and sweet. Take me back to Cornwall! The other less photogenic pieces and the coral were kept aside and gobbled up sharpish. Feel free to multiply the ratios if serving more.


Seared Scallops with Bacon

Serves 2 as a starter

1 piece unsmoked bacon
6 pieces of scallops, coral separated
1 tbsp sunflower oil
1/2 tbsp butter
Salt and pepper to taste
Squeeze of lemon juice

  1. Heat the oven to 200 degrees Celsius. Place the bacon on a piece of aluminium foil and roast in the oven until brown and crisp, this should take 15-20 minutes depending on how thick the slice is. Keep an eye on it as it can burn easily towards the end. Remove and drain on a a kitchen towel then crumble it down into lovely little shards of salty goodness.
  2. Season the scallops with salt and pepper. Heat a pan to medium high heat and add the oil and butter. When the oil is hot and smoking, place the scallops in and sear on each side for 1 to 1 1/2 minutes until golden brown. They should still be translucent in the centre.
  3. Squeeze some lemon juice over and serve on a plate topped with the crumbled bacon.

(The scallop coral can be cooked separately and should only take a few seconds on each side.)


Spaghetti Vongole


I still have to write up my little holiday in Cornwall, but I thought I’d share this simple but delicious recipe with you first. We had access to such fresh seafood over there and were glad to be in a self-catering apartment so we could cook up some of the amazing fish and shellfish we bought. These clams were from Stevenson fishmongers who are based in Newlyn. Their stall at the Falmouth Oyster Festival was making a roaring trade and people must have felt as compelled as we did to buy and cook their lovely seafood. Big bonus, they kept your fish in the fridge so you could come back and collect it at the end of the day.

This recipe has been minimally modified from The Guardian. G and I love our spice so I doubled up the chilli and used the same recipe to serve the two of us instead of four people.


Spaghetti Vongole

Serves 2

500g clams
Enough spaghetti for 2 people
30g butter
2 tbsp sunflower oil
3 cloves garlic, chopped
1 red chilli, chopped
100ml dry white wine
15g parsley, chopped
Zest and juice of 1/2 a lemon

  1. Rinse the clams and scrub them if needed. Place them in a large bowl and cover with cold water. Salt generously and leave for an hour. They will spit out any grit or sand. To be sure, I also drained, rinsed and soaked them twice again in cold unsalted water for 20 minutes each time. Fresh clams should be closed when uncooked, so discard any clams that are cracked or remain open when tapped.
  2. Boil the spaghetti in salted water until two minutes under the recommended cooking time. Drain and run under cold water for a few seconds to stop the cooking process and prevent them sticking.
  3. Heat up a pot on medium heat and put the oil and half the butter in. When hot, fry the chopped garlic and chilli until soft but not brown.
  4. Add the clams and turn heat up to medium high. Add in the white wine and cover to cook for a couple of minutes until all the clams have opened. Discard any that are still closed.
  5. Add the spaghetti, remaining butter and lemon zest and toss well to mix. Remove from the heat and squeeze in the lemon juice and sprinkle with parsley.


Iberico World Tapas

I’d been meaning to bring G to Iberico for ages and we finally got to try out their express menu for lunch one day. The express deal is fantastic value for money and is available on weekdays with lunch (12-2pm) priced at £12.95 and dinner (5.30-6.45pm) at £14.95. The menu includes either Catalan or sourdough bread, a choice of two tapas and a dessert.  I’ve always loved their imaginative combinations of ingredients that come together in dishes that are so pretty it seems such a shame to eat them. I couldn’t wait to share it with G, especially since I’d brought friends from home here recently and they also loved the food.


We both went for the Catalan bread which made a great starter to the meal. Tomatoes were smeared onto freshly grilled, smoky crunchy bread topped with herbs and sea salt. The rest of the dishes came out in quick succession when they were cooked and ready.


The inside out chicken wings with yuzu and sweet chilli sauce were so moreish with tender flavourful chicken practically falling off the bones. I’m not afraid to say they were finger-licking and bone-licking good! You can understand why this dish has been a customer favourite for a long time.


Our one healthy dish of heritage tomato salad topped with basil and other herbs went down a treat. The battered and fried capers sprinkled liberally on top were an inspired twist on the dish and made for a wonderful crunchy popping texture in the mouth. Did I spoon the dressing at the bottom of the bowl at the end? Yes I did.


Onglet beef skewers with truffle sauce were a sticky unctuous delight. The meat inside was still perfectly pink whilst the outside was charred and smoky.


Cod cheeks with cauliflower sauce and pickle mooli took a little while to arrive and I suspect the kitchen must have forgotten it initially but all was forgiven when we dug into it. The cauliflower sauce served as a lovely creamy background to the flaky cod but it was the pickled white radish that provided that essential tang and crunch to the dish, and lifted it completely.

By the end of this, I was stuffed and was quite happy to call for the bill when G reminded me that we still had dessert to order. A not altogether unpleasant surprise!


G’s white chocolate cheesecake with blackberry compote and toasted pine nuts. I mean, come on, who serves pine nuts with cheesecake? And I say that only out of amazement to another inventive combination the team have come up with.



Mine was the more classic Spanish combination of churros with melted chocolate. Dipped into the heavenly bittersweet chocolate, my crispy light churros made a perfect ending to our meal. We left with happy tums and big smiles.

If you plan to go for dinner (either to try the express or a la carte menu), do book in advance as it gets busy but you can wing it if you go for lunch. Iberico opened a branch in Derby last year and a tapas bar in Nottingham a few months ago which I’m looking forward to trying out as well.

Iberico World Tapas

The Shire Hall
High Pavement
tel: 01159 410 410

Monday – Friday
12.00pm – 2.00pm
5.30pm – 10.00pm
12.00pm – 2.00pm
6.00pm – 10.00pm

Niçoise Salad

Summer is finally here with days of hot sun interspersed with showers so a shift to a lighter diet with more salads feels like a natural transition. The Leon Happy Salads cookbook seemed just the thing for this and I couldn’t wait to try their niçoise (amongst many others). The recipe is also on the ‘look inside’ section of the book on Amazon.

As usual, I couldn’t leave well alone and made some alterations to the recipe – I didn’t have capers, so added in some gherkins instead, left out the shallot and used fresh tuna steaks. It’s the dressing that makes this salad though, so don’t skimp on the capers/gherkins and anchovies.

This made for a pretty filling and tasty dinner so smiles all around.


Niçoise Salad

Serves 2

100g new potatoes, boiled and halved (quartered if larger)
150g fine green beans, boiled for 2 minutes
2 boiled eggs, halved (7 minutes for large eggs will give just set yolks)
8 cherry tomatoes, halved
1/4 cucumber, peeled, deseeded and chopped
4 radishes, quartered
12 black olives
2 tuna steaks, around 120g each
A small handful of basil leaves
Salt and black pepper
1 tbsp sunflower oil

Juice of 2 tomatoes, sieved
3 tbsp olive oil
1 tbsp red wine vinegar
1 tsp capers/3 small gherkins
2 anchovies
1 clove garlic, crushed
4 basil leaves


  1. Blitz all the ingredients for the dressing in a food processor.
  2. Season the tuna steaks with salt and black pepper. Heat the oil over a moderately high stove. Fry the steaks for one minute on each side (this left a sliver of pink in the middle, you can adjust your timings to suit how well done you want the tuna to be).
  3. Whilst the potatoes and green beans are still warm, toss the dressing together with all the vegetables. Arrange on serving plates. Top with the tuna and eggs and sprinkle with basil leaves.



Roast figs with goat’s cheese, walnut & maple syrup


L made this for dessert one day after we had dinner together. It is quite literally what the title says, and makes an incredibly moreish of sweetness, tanginess and nuttiness all in one bite that you want to keep digging into again and again.

Halve some really ripe figs and roast them in a lined tray at 180 degrees Celsius for about 20  minutes. Keep an eye out for them and remove them once the tops are caramelised. Dry fry some walnuts in a pan whilst you’re waiting for the figs. Then arrange them prettily on a plate, sprinkle the walnuts and some lovely soft goat’s cheese over and drizzle with maple syrup.

A light, easy and dare I say healthy dessert!

Nando’s Supergrain Salad

supergrain salad 3

So Nando’s have a new summer menu. I tried their supergrain salad with grilled peri-peri chicken on top and absolutely loved it. It’s packed with all sorts textures and trendy ingredients like freekah, wheatberry, quinoa, pearl barley, edamame, avocado and kale. And just so happens to be delicious.

In the interest of eating healthier last night, I went out and bought ingredients to recreate it at home. There was no way I could get freekah and wheatberry at my local Tesco’s, so left them out and added bulgur wheat instead. Edamame can be found in the frozen vegetables section alongside frozen peas. If no edamame available, just add in those peas! Some halved cherry toms would be good as well. Basically just add in whatever you like, as long as it’s not cucumber or iceberg lettuce, reminiscent of a ‘mixed salad’. I’ll leave the amounts up to you, as they will depend on how many you want to feed.

The dressing recipe makes lots extra, feel free to use it on top of other types of salad, grilled meat or fish, in a sandwich as a sauce or as a dip for raw vegetables.

supergrain salad 2

Supergrain salad

Red quinoa
Bulgur wheat
Pearl barley
Green beans
Tinned cannellini beans, drained and rinsed with water
Green leafy salad
Dried cranberries
Avocado, cut into chunks
Skinned and boneless chicken thighs, marinated generously in Nando’s medium spicy peri-peri marinade for at least an hour

Avocado & buttermilk dressing (recipe from here)

  • 3/4 cup low-fat buttermilk
  • 1 small jalapeño (deseed if you want it less spicy)
  • 1/4 cup of fresh coriander
  • 1 medium avocado
  • 1 clove garlic
  • 2 spring onions, chopped
  • juice of 1 lime
  • 1/4 tsp cumin
  • 1/4 tsp white pepper (black is fine too but I didn’t want speckles in my dressing)
  • 1/2 tsp salt
  1. Blend all the ingredients for the dressing together until smooth. Thin it down with some milk if you want a thinner dressing.
  2. Boil the grains according to the instructions on the packets. Blanch the frozen edamame and green beans for a couple of minutes and rinse under cold water to maintain their vibrancy.
  3. Heat a griddle pan on a medium heat. Rub some sunflower oil on tissue paper onto the pan. Cook the thighs until they have griddle marks on one side. Turn over and do the same on the other side. They will take about 15 to 20 minutes to cook through, I find turning out the little sections of meat on the thigh so they are as thin as possible as they cook helps. Cook until golden brown on both sides. Slice them against the grain into 1cm slices.
  4. Assemble your salad. Start off with the salad leaves on the base, then scatter over the different grains, cannellini beans and edamame. Arrange green beans and avocado around the sides and top with the chicken in the centre. Sprinkle cranberries on top, and dollop spoonfuls of dressing all over.
  5. Take lots of pictures for your instagram/pinterest/blog.
  6. Mix it all up and enjoy the goodness.

Beetroot risotto

I still have to do travel journals for my jaunts to the Italian Lakes, Lyon and Croatia! Whew. Meanwhile, here’s a little taster of what we got up to in Italy. Have you seen anything quite so dramatic? I mean, look at that colour.


Beetroot risotto was not a combination that would have crossed my mind and I like that there are still places and chefs that can challenge your preconceptions of what food should look and taste like. This one’s almost Nordic in its simplicity don’t you think?

We had this dish at Il Vicoletto in Stresa on the shores of Lake Maggiore. A bright pink disc with swirls of melted gorgonzola on top, this was rich, comforting and just right for a chilly spring evening. JL and I shared it a a starter and were mighty thankful we did. Everywhere we ate in Stresa had impeccable food. The restaurants on our little Isola Superiore even gave complimentary prosecco before every meal.

So of course I had to try and reproduce it at home, and this is what I came up with:


Not bad for a first try. It turns out there are tons of beetroot risotto recipes on the internet and I settled on a recipe from The Guardian.

Super simple to make, all it needs is a little babysitting over the stove so it doesn’t catch at the bottom and burn. The variety of toppings is endless. This time I went for smoked mackerel with black pepper, dill, sour cream and walnuts. Next time I’ll leave out the walnuts, they were pretty strong and overwhelmed the more delicate flavours of the dish.


Beetroot risotto
Serves 2 as a main or 4 as a starter

250g cooked beetroot
2 shallots, peeled
2 garlic cloves, peeled
850ml chicken or vegetable stock
35g butter, plus a knob for later
A splash of olive oil
175g risotto rice
80ml white wine
A little fresh thyme (optional)
Juice of ½ lemon
50g parmesan, freshly grated
Salt and black pepper

Optional toppings
50g gorgonzola, melted and drizzled over with toasted walnuts
Grated parmesan cheese or crumbled soft goat’s cheese
Roast beef with horseradish cream
Smoked mackerel with sour cream or natural yoghurt and dill

1 Pour the stock into a pan, bring it to the boil then lower to a simmer. Blitz the beetroot with a blender or food processor adding 4 tbsp of hot stock to make a thick, smooth puree.

2 Dice the shallots and garlic. Put a second pan on the hob. Add the butter and oil. Once hot, add the shallots and garlic. Reduce the heat to low and cook gently for 5 minutes, until the onion softens.

3 Tip the unwashed rice into the pan and stir well to coat it. Cook for a minute, stirring. Increase the heat. Add the wine and stir until it’s almost absorbed, then immediately add a large ladle of hot stock. Add the thyme, if using. Reduce the heat, so the mix keeps bubbling but doesn’t cook too fiercely.

4 Once absorbed, add another ladle of stock and keep stirring. Repeat this step until you have used virtually all the stock and the rice is just about cooked – this takes about 15-20 minutes. Add salt, pepper and lemon juice.

5 Stir in two-thirds of the beetroot puree. Taste and adjust the seasoning. Add the rest of the puree and half the parmesan. Stir in the butter to make it glossy. Taste and adjust.

Turn off the heat, put the lid on the pan and leave to rest for 3 minutes. Spoon the risotto into shallow bowls and then finish with the remaining parmesan and your choice of toppings.

Tuna tartare

Tuna tartare 1

I first had this dish at Barrafina in Soho many moons ago, amongst other stellar dishes. The excitement of sitting at the bar watching the chefs cook meat and veg on the plancha, trying to guess which one would be yours and that huge leg of jamon iberico staring you down, daring you to eat it was unbeatable. Get there early and join the queue, they only take bookings for groups of 8 or more.

This dish is brilliant for entertaining as it can be prepared well in advance with just the assembly required at the last minute, plus it looks thoroughly impressive with the jewelled tuna sitting on that lime green bed of avocado. (No need to tell your guests how simple it was to make!) Or have it as a light lunch spread on crisp toast.

Tuna tartare 2

Tuna Tartare (modified from Barrafina cookbook)
Serves 4 as a tapa or 2 for lunch

2 ripe avocados, peeled
A small bunch of coriander, chopped (I used spring onions as I didn’t have any coriander)
1 garlic clove, peeled and crushed
Salt and black pepper
50ml olive oil
Juice of 1/2 a lemon
Juice of 1 1/2 limes
400g loin of tuna
20g sesame seeds
50ml sesame oil
40ml light soy sauce

  1. Start of by making the guacamole. Mash the avocados with a fork, and add in the coriander, garlic, salt and pepper to taste, the olive oil and a little of the lemon and lime juice. I like mine with a little texture still, but feel free to blitz in a food processor if you like a smoother consistency.
  2. Prepare the tuna. Slice the tuna into 1cm slices, then into 1cm strips, and then further into 1cm cubes. Mix the tuna with the sesame seeds, sesame oil and light soy sauce.
  3. To serve, place an 8cm ring mould on a plate. Spoon a quarter of the guacamole into the ring, and smoothen the top, then add a quarter of the tuna and sprinkle with coriander or spring onions and more sesame seeds.