Try this recipe created by Adam D'Sylva of CODA and Tonka Restaurants.


  •  200g Yellow fin tuna, sashimi grade diced into 2cm x 2cm

  • 2 cups carrot, julienned

  • 2 cups daikon, julienned

  • 1 granny smith apple, julienned

  • ¼ pine nuts, roasted

  • 1 tbsp. sesame seeds, roasted

  • 1 bunch coriander leaves, picked & washed

  • 4 tbsp. wasabi tobiko

  • Fresh wasabi, grated to taste

  • 50ml extra virgin olive oil

  • 50ml light soy sauce

  • 50ml ponzu sauce

  • Banana or bamboo leaf for garnish


  • 1.

    In a bowl, add tuna, carrot, daikon, apple, pine nuts, sesame seeds, wasabi and coriander.

  • 2.

    Dress with olive oil first then add ponzu and soy sauce to taste. Toss gently.

  • 3.

    Serve in a bowl with a piece of banana leaf on the bottom. Garnish salad with tobiko.


Head to Footscray Life’s website to check out Frank and Adam’s exclusive recipes – recreate these delicious dishes for yourself at home, using the top quality ingredients available at Footscray and Little Saigon Markets. 

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