This recipe was provided by David Allison, owner and executive chef of Stix Catering.

Kombu cured yellowfin tuna with yuzu koshu dressing and toasted buckwheat
Ingredients
- 1 Kombu sheet
- 100 grams Yellowfin tuna
- 15 grams BBQ shallots (2 pieces)
- 5 slices Watermelon radish (cut in half)
- 3/4 punnet Sorrel leaves
- 5 grams Toasted buckwheat
- 1 pinch Salt flakes
Dressing
- 3 grams Yuzu koshu red
- 25 grams White soy
- 15 grams White sugar
- 5 grams Sesame oil
- 20 grams Vegetable oil
Instructions
-
Soak kombu in water for 1 hour
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Wrap kombu around fish and glad wrap. Leave in fridge for 1 hour
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Blanch shallots for 30 seconds, then BBQ until nicely charred. Slice in half
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Slice radish on a mandolin (1mm thick)
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In a frying pan, toast buckwheat on low heat until golden
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Refresh sorrel in ice water and leave to dry, being careful not to bruise the leaves
Dressing
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Combine all ingredients and mix well
Plating
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Slice tuna into 4 x 25g pieces and place overlapping
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Layer sorrel next to tuna and weave in watermelon radish slices & shallots
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Sprinkle salt and toasted buckwheat over tuna
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Lightly drizzle dressing over entire dish