“I don’t know what to admire more: Rainer’s cooking or Rainer’s Zuma-concept.” – Roland Trettl

Serves 4


Hot Ponzu sauce

200g red onions, Julienne cut

grape seed oil to sauté

1 fresh Bird’s-Eye chilli

50ml rice vinegar

50ml Ponzu sauce (Ponzu soy sauce)


10g crystal sugar

Fried garlic

1 bulb of garlic

neutral vegetable oil


320g tuna filet, squarely cut

neutral vegetable oil for frying

To serve

80g thinly cut spring onions

30g fresh red chilli, Julienne cut

Some Daikon cress


Hot Ponzu sauce

Sauté the onions in the grape seed oil. Cut the chillis into fine rings and add them. Deglaze with the rice vinegar and the Ponzu sauce and reduce the liquid until the sauce thickens. Add salt and sugar to taste.

Fried garlic

Peel the garlic, cut it very finely and remove the green seedling. Slowly fry the garlic in some neutral vegetable oil at about 120C. (Do not let it get brown, or else the garlic will become bitter!) Remove the fried garlic and let it drain onto a paper towel.


Sear the tuna quickly and very sharply on all sides before serving.

To serve

Cut the tuna into portions and arrange on 4 dishes. Pour the hot Ponzu sauce and the onion Julienne on top. Garnish everything with spring onions, chilli strips, fried garlic and Daikon cress.