Toro Tuna Tataki

with cucumber textures, jalapeno mayo and ponzu

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