Tasty tataki tuna to feed the soul

The winner of this year's best soul food dish competition, which was held recently, went to The Metrople's sous chef, Ben Dazy, for his tataki soul tuna.

To celebrate this year's Soul in the City Festival, why not try this one out in your kitchen, so you can experience the festival from one end of the year to the next?

Ingredients:

150g sweet potato

100g crème fraiche

1 lime

1 tsp wasabi powder

Cajun spice created with:

Paprika, garlic powder, cayenne pepper, oregano, thyme, black pepper and salt

15g smoked paprika

2 tsp honey

1 red radish

5ml olive oil

Watercress for garnish

 

Method:

 

2. Peel the sweet potato and ball with a melon baller. Season with salt and pepper and olive oil, bake at 160 for 12 minutes.

3. Peel the remainder of the sweet potato into strips and deep fry until crisp.

4. Mix the crème fraiche, wasabi and lime.

5. Slice the radish with a mandolin or very sharp knife to a paper thin texture.

6. Dress the radish and watercress with olive oil.

7. Slice the tuna and dress with the wasabi dressing, cress and radish and add the sweet potato to the plate.