Tuna tataki, bonito soy dressing, dashi, finger lime & radish microgreens

Tuna tataki, bonito soy dressing, dashi, finger lime & radish microgreens

Created by Daniel Wilson Chef and Restauranter, Huxtable and Huxtaburger.

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)

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Featured Chef's Recipe

Jeffrey Tan

Method

  1. 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.
  2. For the dressing: Mix together soy sauce, wasabi powder, yuzu kosho paste, diced shallots and finger lime pulp.
  3. 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.