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Raita Noda from Sydney's Ocean Room shares this delicious Japanese dish.
150g tuna (Sashimi Grade)
1 tea spoon sesame oil
1½ - 2 table spoons grape seed oil
Sea salt (suitable amount)
Black pepper (suitable amount)
5-7 green or red shiso Leaves (julienne)
30g french shallot (fine chopped)
30g pickled mustard vegetable (fine chopped)
10pcs Korean nori seaweed
Iodized sea water pearl (suitable amount)
Freeze dry white & dark balsamic vinegar (suitable amount)
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Chop sashimi tuna into small dices (approx 3 x 3mm).
Mix diced tuna with sesame oil and grape seed oil first then seasoned with salt and pepper in mixing bowl. Add julienne shiso leaves at the end and leave in the fridge for 10-15mins.
Chop French shallot and pickled Chinese mustard vegetable finely. (pickled Chinese mustard vegetable can be replaced with cornichon or black olives)
Decollate tuna tartare, chopped French shallot and pickled Chinese mustard vegetable on the plate and drizzle little bit of sesame oil on top.
Top up Iodized Sea Water Pearl (or salmon roe) and place freeze dry white & dark balsamic vinegar (or reduced dark balsamic vinegar) on side.
Put Korean Nori besides and complete.