Methods for the tuna

Cut tuna into 4-inch long, 1.5-inch wide and 1.5-inch deep rectangles.

Ingredients for bread tuna

• 85g egg whites
• 65g cornstarch
• Ground rice crackers

Method for bread tuna

1. Whisk egg whites and cornstarch until smooth.
2. Coat tuna well in rice crackers. Put on a rack until needed.

Ingredients for dashi

• 14g bonito flakes
• 141g water at 85 degrees

Method for dashi

1. Pour water over bonito flakes and let stand 10 minutes.
2. Strain through a chinois, removing all liquids.

Ingredients for sauce

• 56g dashi
• 4 egg yolks
• 100g fresh lime juice
• 50g fresh orange juice
• 56g sriracha
• 18g salt
• 623g grape seed oil

Method for sauce

1. Combine all but oil in robot coup.
2. Puree, followed by drizzling in the oil. Refrigerate until needed.

To serve

• 1pc crusted tuna
• Scallions, cleaned, whites only, sliced hard bias
• Sriracha emulsion

Tips

• Fry tuna in a fryer for about 25 seconds. Tuna must be deep golden on the outside and rare in the middle.
• Slice into 1-inch slices. Mix equal parts with sliced scallions and the emulsion, plate it.

Back to Recipe List