SPICED TUNA RIBBON WITH OYSTER, GOAT'S MILK CHEESE, GARLIC AIOLI AND SOYA & LEMON SALSA

CONSTANTIA

Serves 10

1 thick 250g yellow fin tuna steak

5 St Helena Bay oysters

30g plain goat's milk cheese (eg Fairview Chèvin)

1/2 teaspoon ground cumin

1/2 teaspoon ground coriander

Pinch salt

Pinch chilli flakes

Pinch cinnamon

Mix the dry ingredients to make the rub. Rub the dry spice all over the tuna, wrap in clingfilm and freeze. Open the oysters, making sure not to damage the shells, rinse the oysters and cut in half. Slice the tuna (when hardened) on a meat slicer (2 mm thin) into 10 slices. Divide the goat's milk cheese into 10 little balls and place one ball and half an oyster at the end of the tuna ribbon and roll.

Soya & lemon salsa

1 small lemon, juiced

4 tablespoons Kikkoman soya sauce

4 tablespoons olive oil

Garlic aioli

4 tablespoons homemade mayonnaise

1 teaspoon pureed fresh garlic

Salt

Combine the mayonnaise and the garlic, season and place in a squeegee bottle.

Soya & lemon salsa

1 small lemon, juiced

4 tablespoons Kikkoman soya sauce

4 tablespoons olive oil

Combine the above ingredients.

To serve

Place the rolls back into the oyster shells, squeeze a small dollop of aioli and a splash of the salsa on, garnish with coriander.

- Franck Dangereux, formerly La Colombe, Constantia Uitsig, now Foodbarn

Sauvignon Blanc

In the Cape, diversity of soils is matched by diversity of climate and geography, creating endless winemaking possibilities. This is clearly demonstrated in the flavour profiles which make a Sauvignon Blanc from the one side of the valley so different to one from the other. These elegant Sauvignons are the perfect match for this spicy dish.

Buitenverwachting Sauvignon Blanc

Constantia Uitsig Sauvignon Blanc

Groot Constantia Sauvignon Blanc

Klein Constantia Sauvignon Blanc

Steenberg Sauvignon Blanc Reserve