Soy & Sesame Tuna

Method

1. Put all the soy treacle ingredients in a pot and bring to simmer, cool down and pour over the raw tuna and rest for 12 hours in the fridge.
2. Remove from the fridge and slice into toast like pieces and plate.

Yuzu Snow

1. Soak gelatine in iced water. In a pot add the yuzu, water and sugar and bring to a simmer until the sugar has dissolved. Add the soaked gelatine and place the mix in a container in the freezer. Place in the mixer and blend with some nitrogen until it’s a snow like consistency and place in freezer until needed. Once you’ve made the snow put this to one side in the freezer.
2. If you can not source nitrogen simply scrape the frozen Yuzu with a fork to make a granita and replace the snow.

Plating

1. Take the sliced tuna and dip each piece in the black & white sesame seeds and plate. On top of the tuna sprinkle edamame, red elk, shiso leaf and wasabi cress. Top with sprinkled snow or granita.