Tuna Tataki with Bonito Soy Dressing, Dashi, Finger Lime, Daikon
- 400 gm sashimi grade tuna loin
- 1 punnet daikon cress, snipped
- ¼ cup good quality shaved bonito
- 100 ml bonito flavoured soy sauce
- 1 tsp wasabi powder
- 1 tsp yuzu kosho paste
- 2 shallots, finely diced
- 1 finger lime, just the inside bits
For the tuna:
Cut the tuna into 3 long equal sized pieces. Rub with a little oil and slat and pepper. Heat a nonstick pan over a high heat & add the tuna logs one at a time and cook for 10 seconds on all sides except the ends. Immediately place on a tray and return to the fridge. Once cool, wrap tightly with plastic wrap to form a nice round shape and refrigerate.
For the dressing:
Mix all of the ingredients together.
Slice the tuna into 3 mm thick slices and arrange nicely on a plate. Using a spoon, drizzle the dressing over the tuna. Top with bonito shavings and then the daikon cress. Serve with an aromatic white or chilled dry sake.