Tuna Tataki Salad, Onion Ponzu

Ingredients

200 Gr Fresh Tuna Fillet, 10 Ml Sunflower Oil, 50 Gr Fennel Julienne, 50 Gr Carrot Slice, 50 Gr Endivyen Leaf, 10 Gr Fresh Coriander Leaf, 40 Gr Cucumber Slice, 50 Gr Dry Onion Brunoise.

For Sauce;

10 Gr Dried Onion, 15 Ml Peanut Oil, 10 Ml Rice Vinegar, 4 Ml Water, 2 Gr Fresh Ginger, 2 Gr Stalk Celery, 4 Ml Ketchup, 3 Ml Soy Sauce, 1 Gr White Sugar Dust, 1 Ml Lemon Juice, 1 Gr Garlic, 0,5 Gr Salt, 2 Gr Black Pepper Flakes.

For Ponzu;

10 Ml Soy Sauce, 8 Ml Mirin, 6 Ml Lemon Juice, 5 Ml Dashi, 2 Ml Rice Vinegar.

Recipe Preparation

1. Quickly glaze the tuna fillet in sunflower oil and cool by pressing as instructed. Slice, roll up and set aside.
2. Blend the sauce ingredients in a blender until well blended and set aside.
3. Bring the ponzu to a rapid boil in a saucepan and cool immediately: add the brunoise onion and leave for half an hour.
4. Toss the vegetables with the sauce. Spread the ponzu sauce with onions on the bottom of the plate. Arrange the tuna slices and serve with the salad in the center.