Seared tuna with grated tomato, ponzu jelly, wasabi and kewpie mayonnaise

Chef Hideki Matsuhisa del ristorante Koyshunka, una stella Michelin, presenta le sue ricette con la Salsa Maionese kewpie.
Il primo piatto è il Tataki di tonno con pomodoro, gelatina di ponzu, wasabi e maionese kewpie.

Ingredients

  • Tuna steak
  • Ponzu
  • Tomato
  • Salt
  • kewpie mayonnaise
  • Soy sauce
  • Vegetable oil
  • Ginger
  • Sesame
  • Wasabi
  1. Sprinkle salt on to the tuna steak.
    Leave the tuna for 10 minutes.
  2. Sear the tuna. Spray on oil and soy sauce a little at a time.
  3. Cut the fried tuna into bite-sized pieces.
  4. Spread out the grated tomato, and lay the tuna on top.
  5. Spoon the ponzu jelly (made with gelatin) onto the tuna.
  6. Add a little ginger, sesame, and wasabi.
  7. Lastly, add a little kewpie mayonnaise.