Spring Tuna Tartare with Farm Vegetables and Yuzu Emulsion - Chef Recipe by Yonatan Rotner

Ingredients

300 g sashimi grade tuna
2 large Lebanese cucumber
20 g dried wakame seaweed
1 bunch radish
20 g white miso
120mL blend oil
1/2 lime
1/2 bunch red vein sorrel or coriander
15mL yuzu juice
1 egg yolk
2 large avocado
Salt and pepper to taste

Method

Cut your tuna into small cubes and reserve in the fridge. Remove the pit from your avocado and dice it the same size as your tuna.

Combine the yuzu juice, egg yolk, white miso and a pinch of salt and pepper. Pour the blend oil slowly and whisk at the same time to emulsify together and create a thick mayonnaise consistency.

Soak the dried wakame with 200mL of cold water and let it sit for five minutes or until it has tripled in size.

Drain and squeeze with your hands, roughly cut your wakame and reserve.

Cut the outside of your cucumber, only use the flesh not the inside. Dice it into small cubes and reserve.

Thinly slice your radishes with a sharp knife or use a Japanese mandoline if you have one.

Mix together your tuna, avocado, cucumber and wakame with a pinch of salt and pepper and a squeeze of lime juice.

Plate your tartare on a large oval plate and fill the gaps with your yuzu and miso emulsion.

Garnish with your radishes and red vein sorrel

Recipe provided by Yona's Kitchen