Tuna Tataki - Chef Recipe by Damien Styles

Ingredients

Tuna:

4 x 100g pieces tuna from loin, cut into bricks
5g dashi sesame seeds
5g umeboshi sesame seeds
5g wasabi sesame seeds
5g yuzu sesame seeds

Soy and Ginger Dressing:

50g ginger, julienned
20g garlic, finely sliced
2 coriander roots
50mL smoked soy sauce
50mL white soy sauce
10mL sesame oil
100mL extra virgin olive oil

Pickled Daikon:

Daikon, cut into strips 1cm wide and 10cm long
50g sugar
50g water
50g rice vinegar
Pinch salt

Garnish:

Sea grapes
Candied Yuzu
Red coral seaweed
Red shiso leaves

Method

Tuna:

Heat a fry pan to very hot and add a small amount of cooking oil to pan. Carefully sear each side of the tuna brick for five seconds each.

Sprinkle all sides of the tuna with sesame seeds and set aside.

Soy and Ginger Dressing:

Blanch ginger and garlic in boiling water and refresh in iced water, three times. Squeeze out and place in a small bowl. Add coriander roots, both soy sauces, sesame oil, extra virgin olive oil and combine.

Pickled Daikon:

Cut daikon into strips, 1cm wide and 10cm long.

Boil sugar, water, salt and vinegar together to dissolve and pour over daikon. Refrigerate until needed.

To serve:

Carefully cut tuna into six even sized pieces and arrange neatly on a plate. Dress generously with soy and ginger dressing. Arrange sea grapes, candied yuzu, seaweed, red shiso leaves and pickled daikon strips on top.