Ingredients
75 g daikon, peeled
50 g carrot, peeled
1 cucumber
10 ml rice bran oil
300 g fresh tuna steak, cut against the grain
1 tsp SIDS CRAZY LEMON
handful of sprouts
15 ml toasted sesame seeds
DRESSING:--
7 tbsp shoyu
7 tbsp water
1 tsp instant dashi powder
2 tbsp roasted sesame oil
juice of ½ lime
rind of ½ lime, shredded in strips
Directions
Julienne the daikon, carrot and cucumber. Soak the daikon and carrot in ice water for 5 minutes then drain well then refrigerate.
Sprinkle SIDS CRAZY LEMON all over the tuna.
Thoroughly mix the dressing ingredients then chill.
Heat the oil in a pan until almost smoking hot then sear the fish for 30 seconds on all sides. Plunge fish into cold water to stop the cooking then wipe with a paper towel to remove oil and water.
Slice fish into 5 mm thick pieces then arrange into a ring on individual plates.
Mix the vegetable strands, sprouts and sesame seeds. Shape into a sphere and place on the fish.
Pour the dressing around the plate (I prefer the dressing on the fish) then serve.
