Ingredients
| 250g buffalo curd (we use Clevedon Buffalo Co. brand) | |
| 100ml coconut cream | |
| 60g Niue honey | |
| 30ml apple cider vinegar | |
| 60ml olive oil | |
| ½ teaspoon salt | |
| ¼ teaspoon ground black pepper | |
| 300-400g sashimi-grade tuna, cut into a 3cm dice | |
| 300g fresh mango, cut into a 3cm dice | |
| hydrated sea grapes or samphire (optional) | |
| fresh basil leaves, to serve |
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Instructions
| 1. | Whisk the buffalo curd and coconut cream together until smooth, then chill. |
| 2. | Mix together the honey and vinegar then slowly whisk in the olive oil. |
| 3. | Season with salt and pepper. |
| 4. | Toss the tuna and mango with the dressing. |
| 5. | Put the curd onto a plate and make a shallow well. |
| 6. | Fill the well with the tuna-mango mixture and garnish with sea grapes or samphire, if using, and basil. |
| 7. | Serve immediately. |
Recipes & food styling Michael Meredith / Photography Manja Wachsmuth