Yellowfin Tuna Tartare, Ponzu & Nori Lavash

By Chef de Cuisine Nigel Lobo

Ponzu

  1. Mix all ingredients into a bowl.
  2. Let the flavors steep overnight.

Tuna Tartare

  1. Mix all the ingredients together.
  2. Plate immediately.

Nori Lavash

  1. Mix all the ingredients to an elastic dough (except Maldon salt).
  2. Rest in the fridge for a minimum of 2 hours.
  3. Sheet/Roll it out as thin as possible.
  4. Sprinkle Maldon salt.
  5. Bake at 170ºC for 10 minutes.

Wasabi Mayonnaise

  1. Whisk all the ingredients together.
  2. Reserve in a squeeze bottle.

To Assemble

  1. In a round ring mold, spread the tuna tartare evenly.
  2. Put dollops of wasabi mayonnaise on top.
  3. Garnish with Micro mizuna, nasturtium and radish.
  4. Break a piece of the nori lavash and place it on top of the tartare.

Ingredients

For the Ponzu

  • 70ml soy sauce
  • 50g bonito flakes
  • 10ml yuzu juice
  • 15ml fresh lemon juice
  • 30ml mirin (optional)
  • 30ml rice vinegar
  • 15ml fresh lime juice
  • 1 (2") pc kombu


For the Tuna Tartare

  • 80g yellowfin tuna (finely chopped)
  • 10g finely chopped shallots
  • 5g finely chopped chives
  • A dash of sesame oil
  • 2g Maldon salt
  • 5ml ponzu
  • 5ml Fresh lemon juice
  • Salt to taste


For the Wasabi Mayonnaise

  • 100g mayonnaise
  • 15ml condensed milk
  • 5ml lemon juice
  • 25g wasabi powder


For the Nori Lavash

  • 650g flour
  • 15g salt
  • 10g sugar
  • 63g egg
  • 125g butter
  • 175g water
  • 50g dehydrated nori powder
  • 10g Maldon salt


To Assemble

  • Micro mizuna
  • Micro nasturtium
  • Finely sliced radish