Toro Tuna Tataki

with cu­cum­ber tex­tures, jalapeno mayo and ponzu

Exquisite Taste - - Up Close & Personal -

IN­GRE­DI­ENTS:

TUNA

• 120g Toro tuna loin

• ½ lemon, zest

• ½ lemon, juice

• ¼ stalk lemon­grass, white part only • 1 kaf­fir lime leaf

METHOD:

1. Mix lemon zest, lemon juice, lemon­grass and kaf­fir lime leaf in blender till smooth

2. Mar­i­nate tuna in paste for 20 min­utes

3. Sear both sides of tuna in hot smok­ing pan, then im­me­di­ately put in ice bath to cool

4. Pat dry with pa­per towel

5. Slice tuna into 10 even slices, ap­prox­i­mately ½cm thick

PONZU SAUCE

• 2 tbsp soy sauce • 1½ tbsp dashi • 1 tbsp lemon juice • ½ tbsp rice vine­gar • 1 tsp mirin

METHOD:

1. Com­bine and whisk all in­gre­di­ents to­gether in a mix­ing bowl

ASSEM­BLY:

1. Plate the tuna neatly in the cen­ter of a serv­ing plate 2. Gar­nish with cu­cum­ber spaghetti, com­pressed cu­cum­ber, cu­cum­ber puree, jalapeno mayo, tem­pura nori, fresh radish, fresh jalapeno, co­rian­der leaves and edamame beans

3. Pour ponzu sauce over to fin­ish and serve

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