Tuna, Salmon Sashimi Wreath

Last Christmas I started making wreaths for my  front door with flowers and greenery from my garden, ok so I did become a little obsessed but only because they looked so good, I then decided I needed some wreaths into my food and hence the Tuna Salmon Wreath was born, easy , pretty and amazing flavour


  • 200g Fresh Salmon fillets pin boned
  • 200g Fresh Tuna Loin
  • 1 radish cut into fine short match sticks (optional )
  • Edible flowers (available from Faro )
  • Micro greens
  • 1/4 Japanese Soy Sauce ( GF optional )
  • 1 tsp seasame oil
  • 2 cm finely grated fresh peeled ginger
  • 1 tsp mirin
  • 1 desert spoon toasted sesame seeds ( can use a combo of black and white )


  1. Carefully using a very sharp knife thinly slice both the Salmon and the Tuna into similar sized pieces ( don’t be concerned if you have left over trimmings just place into a small bowl we will use these later )
  2. Arrange the fish  around a circular platter
  3. Scatter over the radish if using  and place the edible flowers in a random clock fashion
  4. Sprinkle over the micro greens and sesame seeds
  5. Combine all the sauce ingredients into a small bowl or little jug
  6. Place the jug or bowl on the platter and at the time of serving spoon  the sauce  over the fish

With the off cut trimming cut up into small cubes add some sesame seeds and 1 tbs of the sauce and 1 tsp of wasabi paste   and press firmly into either a ring mould or ramekin, tip out of mould or ramekin carefully  like a sand castle  into a serving dish and top with micro greens

Share this Post