TUNA TATAKI

TUNA  TATAKI:
INGREDIENTS:     (serves 4)

160  g  tuna loin, seasoned with salt and pepper
Oil, as required
2  red onions, sliced
1  dried red chilli, deseeded and finely chopped
5  g  ginger, finely chopped
1  clove garlic, finely chopped
20  ml  each, soy sauce and non-alcoholic sake
15  g  castor sugar
10  g  daikon (Japanese radish), grated
20  ml  rice vinegar
100  ml  ponzu sauce (citrus-based Japanese sauce)
8  g  garlic, sliced and deep-fried, to garnish
2  stalks spring onions, finely sliced, to garnish

METHOD:

• Sear tuna in a very hot pan with a little oil for about 10 seconds. Set aside.
• In a pan, saute onions in a little oil until translucent.  Add chilli, ginger and garlic. Saute until aromatic.
• Add soy sauce, non-alcoholic sake, sugar and vinegar. Simmer for a couple of minutes and take it off the heat. Sieve mixture and set aside.
• Mix daikon and ponzu together. Set aside.
• Take four portions of the onion mixture, sieve, and place in bowls.
• Cut seared tuna into 24 slices. Roll each slices to form a pyramid shape.
• Place 6 slices of tuna in each bowl. Pour daikon and ponzu mixture over the tuna in each bowl.
• Garnish with garlic chips and spring onion.