Ingredients
- *** Seared Tuna ***
- Approx 250g Fillet of Sushi Grade Yello Fin Tuna
- Freshly Ground Salt & Pepper
- *** Creamy Kewpie ***
- 150g – Kewpie Mayonnaise
- 1 tbsp – Light Soy Sauce
- 1 tsp – Cooking Sake
- *** Garlic Chips ***
- 2 Large Garlic Cloves
- *** Other ***
- Obento Ponzu Sauce
- 1 – Spring Onion
- Small Bunch of Fresh Snow Peas
Method
- *** Garlic Chips ***
- Cut peeled garlic cloves into 2mm slices.
- In a small pan on medium heat, add approx. 2cm of vegetable oil & bring to heat.
- Fry garlic slices until just golden – transfer to a paper towel to drain and become crispier. Set aside for assembly
- Keep remaining oil for later
- *** Creamy Kewpie ***
- Place Kewpie, Soy Sauce & Sake in a small bowl. Mix well until combined. Best to transfer to a squeeze sauce bottle for assembly and later storage
- *** Seared Tuna ***
- Pat dry tuna and season evenly on all sides with salt and pepper
- In a large pan, add some reserved garlic oil and bring to high heat (until shimmer just forms)
- Sear tuna on all sides evenly for between 5 – 10 seconds (depending on fillet thickness)
- Remove from heat immediately and set aside to avoid overcooking
- *** Other Prep for Assembly ***
- Finely slice the spring onion. Rinse in a bowl of water, drain (squeezing excess water), and set aside
- Cut pea shoots in half (tops and bottoms), and set aside
- *** Assembly ***
- Cut seared Tuna against the grain in long single knife slices approx 5mm thick. Lay on the serving dish overlapping the pieces
- Drizzle Ponzu Sauce over tuna to cover all pieces and a little to sit in
- Drizzle over Creamy Kewpie
- Sprinkle over spring onions & garlic chips
- Top with a sprinkle of the pea shoots
- ===== Enjoy! =====
Product used in recipe
- Obento - Cooking Sake
- Kewpie - Kewpie Mayonnaise
