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Rice Cracker Crusted Tuna, Sriracha Citrus Emulsion

Rice Cracker Crusted Tuna, Sriracha Citrus Emulsion

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


  • 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.

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