INGREDIENTS
120g tuna
2 tbsp Yuzu
1 tbsp light soya
3 tbsp Olive oil
Avocado, half
2 tbsp lemon juice
1 egg, salt, pepper, togarashi pepper
METHOD
1. For the tuna, heat a pan until very hot. Sear the tuna for 30 seconds on each side, and then remove from the pan.
2. Sprinkle over the tuna some togarashi pepper
3. Slice the tuna into 5mm-thick slices and arrange on a large serving plate.
4. Mix the yuzu juice, soy sauce and olive oil together in a bowl and pour it over the tuna. Set aside to marinate for a few minutes.
5. For the sesame mayonnaise, put egg yolk, salt, pepper and mizukan in a mixing bowl and whisk. The key for either method is to add sesame oil very slowly, in a steady stream, while the processor is running or you're whisking vigorously.
6. To make the avocado-wasabi mousse, mix lemon juice, avocado, wasabi powder and olive oil and mash or process all ingredients until smooth.
Now you can be creative and make a nice garnish. You can add some micro greens, sprouts, nori leaves etc.
Tip: Serve in room temperature for full flavours
