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Tuna Tataki with Garlic Chips, Katsura Daikon Salad and White Dressing
Recipe by Shaun Presland
- Steps
- Ingredients
Steps
- Pound salt and white pepper in a mortar and pestle at a ratio of 60:40.
- Season the tuna with salt and white pepper. Leave aside for about 20 minutes for the flesh to harden on a wire rack. Spray with oil.
- Preheat a deep fryer to 120°C and heat a char-grill plate over high heat.
- To make the garlic chips, add the milk and garlic to a small saucepan and slowly bring to the simmer. Once the milk comes to a simmer, drain garlic through a fine sieve and rinse with cold water. Dry on paper towel. Deep fry the garlic until lightly golden. Remove with a slotted spoon. Drain on paper towel and lightly season with salt.
- Meanwhile, whisk the ground mustard with the hot water and vinegar, then add to a blender with the remaining white dressing ingredients. Process until pureed. Check the seasoning.
- Lay a piece of daikon on a clean work surface, and spread over the snow pea sprouts and some mesclun along the closest side to you and roll up the daikon to form a roll. Cut into 2.5cm wide pieces. Repeat process to make 18 pieces.
- Working quickly, seal the tuna on all sides on the char-grill plate, then plunge into an iced water bath. Pat the tuna dry with paper towel and place in the fridge for 10 minutes to rest.
- Slice the tuna, from left to right on a 45° angle into 5mm-thick pieces, then roll up each to place on top of the daikon roll.
- To serve, fan 3 pieces of cucumber in the middle of the plate, place a daikon roll onto each, then a tuna tataki roll, then garlic chip on top. Spoon over dressing when serving.
