800g tuna loin
500 ml ponzu sauce
100g chilli daikon
80g spring onions - thinly sliced
20g deep fried garlic
Chilli braised red onions
5 red onions
100 ml soy – yamasa
100 ml rice vinegar
100 ml sake
60g caster sugar
12g ginger - finely chopped
2 garlic cloves - thinly chopped
1½ dried red chillies - large (seeds removed)
Cut the tuna into blocks, season and sear in a very hot pan with a little oil, till the juna in nicely coloured, the tuna should be raw apart from the outside 2-3 mm. place on a lined tray and refrigerate.
For the onions, sweat off the finely chopped garlic, ginger and dried chillies, for a few moments, then add the sliced red onions and cook till semi transparent, add the soy, sake, rice vinegar and sugar and bring to the boil, remove from the heat and strain, allow to cool on trays.... the onions should still be al dente, spicy and a little sweet.
Thinly slice the spring onions. Fry off the sliced garlic till crisp and golden brown and grate the chilli daikon.
To plate place a pile of the spicy onions in the centre of a zuma salad bowl, cut the tuna into slices and roll up, place six rolled up slices of tuna on the onions in a pyramid shape, add a little chilli daikon to some of the ponzu sauce and pour over the tuna, garnish with the fried garlic, sliced spring onions and a small pile of extra chilli daikon.
Find out more about Zuma here.