Serves 4 (6 slices per portion)

Ingredients

Tuna tataki

500g tuna fillet, small diameter cut of the loin

2tsp sea salt

1tsp black pepper

Red onion & chilli

2 medium red onions

1 red chilli

2 ginger stems

1 garlic clove

25ml sake

25ml soy

25ml rice vinegar

15g caster sugar

Momiji oroshi & daikon

2g momiji oroshi (Japanese chilli paste)

15g daikon, peeled and finely grated

Garlic chips

40 garlic slices, sliced with a mandolin and cooked in oil at 120 degrees till crisp

Oil, for deep-frying

Ponzu sauce

15ml mirin

10ml sake

20ml rice wine vinegar

50ml soy sauce

10ml tamari soy

10cm kombu

5g bonito flakes

1 whole orange, sliced

To serve

5 stems spring onions, thinly sliced, cleaned and white part removed

Method

Tuna tataki

Prepare the tuna fillet by trimming it into rectangular shaped logs. Heat a pan to smoking point, add a small amount of oil and rub with paper towel to remove any excess. Rub the tuna fillet with a little oil and season with salt and pepper. Evenly seal the tune in the hot pan for 15 seconds on all four sides. Once sealed, place in a container in iced water to stop the cooking process. Slice the seared tuna into thin 3mm thick slices.

Red onion & chilli

Finely slice the red onion and very finely chop the chilli, ginger and garlic. In a hot pan, add a little oil and cook the onion before adding in the chilli, ginger and garlic. Cook until the onions are tender but not soft, then deglaze with the sake, soy, rice vinegar and sugar. Place the onion and chilli mix on a tray in the fridge to cool. Once cooled, divide into 4 serving bowls and set aside until required.

Momiji oroshi & daikon

Mix the momiji oroshi and grated daikon together in a bowl and set aside until required.

Garlic chips

Heat a pan of oil to 120C and deep-fry the garlic chips until crispy. Place on towel to absorb any excess oil.

Ponzu sauce

Combine the mirin and sake and bring to the boil. Cook until all the alcohol has burned off. Add the remaining liquid ingredients and the kombu. Just before the liquid comes to the boil, remove from the heat. Add the Bonito flakes and oranges and allow to cool. Set aside until serving.

To serve

Place 6 folded over slices of tuna tataki on top of the onions in each bowl. Place the momiji oroshi and daikon next to the tuna in the bowl. Finish with the 5 or 6 slices of spring onion over the tuna. Add 40ml Ponzu sauce to each bowl. Sprinkle 6-8 garlic chips onto the tuna and serve.