Serves 10

 

Ingredients

10 roma tomatoes

2 ounces extra virgin olive oil

1 branch thyme

2 cloves unpeeled garlic

3.5 Bigeye Tuna

10 green onions

2 avocados, lemon juice

Green from 2 green onions, sliced thinly

1oz yuzu powder, 

1oz micro cilantro

1oz micro amaranth

1oz fleur d’sel

 

Soya onions

4 red onions

1⁄2 cup soy sauce

2 tsp ginger finely grated

1 cup chicken stock

 

Ponzu Vinaigrette

1 cup grapeseed oil

1 cup soy sauce

1 tbsp lemon juice

1 tbsp rice vinegar

1 tsp sesame oil

1⁄4 oz minced ginger

3 cloves garlic, minced

1 whole shallot, minced

 

Granite

1 cup salted yuzu juice

2 cups unsalted yuzu juice

1⁄2 cup simple syrup

1⁄2 tsp yuzu powder

 

Method

Peel and seed the tomatoes, quarter them, and place in a single layer on a foil lined baking sheet. Drizzle with olive oil, thyme and garlic clove, and bake slowly at 200 degrees until semi dried, about 3 hours, turning once halfway thru the process. 

Grill the green onions until tender. Peel the red onions, and cut into 1/8 inch thick slices. Soak in cold water 20 minutes and rinse well. Add to small pot along with soy sauce, chicken stock and ginger. Bring to simmer, and continue cooking until onions are cooked 5/6 of the way, just a few minutes. The onions should have a slight crunch.

For the Vinaigrette, combine all the ingredients in a bowl and mix well. Refrigerate for 4 hours, strain through a fine mesh sieve.

For the Yuzu Granite, prepare a simple syrup by bringing equal parts water and sugar to a boil, and then strain. Let cool. Mix 1⁄2 cup of the simple syrup with the yuzu juice and powder. Place in a shallow pan, and freeze, whisking several times during the freezing process. Once frozen, scrape the granite with a fork.

To finish cut the tuna into 20 1/4 inch slices. On a sheetpan, layout 10 slices of tuna. Top with soya onions, a layer of sliced avocado, a layer of semi-dried tomato and then another slice of tuna. Sprinkle only a few grains of fleur d’sel on top. Place onto chilled plates, and drizzle the top with ponzu vinaigrette, and a light drizzle of olive oil. Garnish with a grilled onion, sliced green onions, micro cilantro and amaranth, and then spoon some granite over the top. Garnish the plate with a sprinkle of yuzu powder. Serve.

 

Find out more about Chef Splichal here.