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Kombu cured yellowfin tuna with yuzu koshu dressing and toasted buckwheat

Keyword tuna, yellowfin tuna
Author David Allison


  • 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


  • 3 grams Yuzu koshu red
  • 25 grams White soy
  • 15 grams White sugar
  • 5 grams Sesame oil
  • 20 grams Vegetable oil


  1. Soak kombu in water for 1 hour

  2. Wrap kombu around fish and glad wrap. Leave in fridge for 1 hour

  3. Blanch shallots for 30 seconds, then BBQ until nicely charred. Slice in half

  4. Slice radish on a mandolin (1mm thick)

  5. In a frying pan, toast buckwheat on low heat until golden

  6. Refresh sorrel in ice water and leave to dry, being careful not to bruise the leaves


  1. Combine all ingredients and mix well


  1. Slice tuna into 4 x 25g pieces and place overlapping

  2. Layer sorrel next to tuna and weave in watermelon radish slices & shallots

  3. Sprinkle salt and toasted buckwheat over tuna

  4. Lightly drizzle dressing over entire dish