Tuna tataki, bonito soy dressing, dashi, finger lime & radish microgreens
Created by Daniel Wilson Chef and Restauranter, Huxtable and Huxtaburger.
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Time
0m
Difficulty
Ingredients
For 4 people
- 400 grams Sashimi Grade Tuna Loin
- 1 Punnet Radish Microgreens
- 0.25 cup(s) Good Quality Shaved Bonito
- 100 mL Bonito Flavoured Soy Sauce
- 1 tablespoon(s) Wasabi Powder
- 1 teaspoon(s) Yuzu Kosho Paste
- 2 Shallots, finely diced
- 1 Flowerdale Farm Finger Lime (use pulp only)
Featured Chef's Recipe
Method
- For the tuna: Cut the tuna into 3 long equal sized pieces. Rub with a little oil, salt and pepper. Heat a non-stick pan over a high heat and add the tuna logs one at a time and cook for 10 seconds on all sides except the ends. Immediately place on a tray and return to the fridge. Once cool wrap tightly with plastic wrap to form a nice round shape and refrigerate.
- For the dressing: Mix together soy sauce, wasabi powder, yuzu kosho paste, diced shallots and finger lime pulp.
- To Serve: Slice the tuna into 3mm think slices and arrange nicely on a plate. Using a spoon drizzle the dressing over the tuna. Top with bonito shavings and the radish microgreens. Serve with an aromatic white or chilled sake.