Yellowfin Tuna Cone- Recipe by Chef Tapos Singha

Ingredients

280g yellowfin tuna
1 seaweed nori
1 rice paper
70mL yuzu juice or lime juice
50mL white soy
10mL sesame oil
6g dashi or dashi powder
2g yuzu kosho or finely chopped green chilli
6g caster sugar
10g pickled ginger or fresh ginger
5g horseradish, freshly grated or hot English mustard
1 diced eshalots
5g tobiko

Method

Cone:

Rehydrate the rice paper and nori so they can stick to each other. While they are semi-wet, cut in quarters and make cones out of each quarter.

Dehydrate probably overnight or a few hours. Once it's dry, deep fry for 1 minute or till the cone is crispy.

Dressing:

To make the dressing, mix white soy, sesame oil, yuzu juice, dashi, yuzu kosho, sugar, pickle ginger, and horseradish together and lightly blend.

Strain dressing in a fine chinois.

Tuna and presentation:

Dice tuna in a very fine dice.

Mix tuna with diced eshalots and dressing.

Serve tuna on the cone with tobiko on the top for presentation.

Recipe provided by Miss Moneypenny's Broadbeach