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Michael Wignall's tuna tartare recipe is an ode to Japanese flavours, with dashi jelly draped over tuna paired with with ponzu, shiso and yuzu, among others. The mango emulsion adds a touch of sweetness to this umami-packed plate, while the puffed wild rice adds a satisfying crunch.
Add the bonito flakes and after 3 minutes, remove from the heat and pass through j-cloth into the other liquids. This makes much more than needed but can be frozen
48g of bonito flakes
3
To make the tuna tartare, finely mince the tuna. Combine all of the ingredients in a bowl (except the tuna) and mix into the minced tuna. Roll tightly into cling film to form a tube and leave to set for 1 hour
To make the dashi jelly, add 140g of the dashi, 80g of the shiso dressing and the Vege-Gel to to a pan and bring to the boil. Pass through a fine sieve onto a tray in a very thin layer and leave to set. Cut out with a 6cm diameter cutter and transfer onto baking parchment
11.5g of Vege-Gel
6
Portion the mooli with an apple corer and place into a vacuum bag with the mirin and sake. Seal in a vacuum chamber
To make the mango emulsion, remove the flesh from the mango and blend until smooth whilst slowly adding the oil until emulsified. Store in a squeeze bottle until ready to serve
To make the soy emulsion, whip together the yolks, soy and water in a blender. Slowly drizzle in oil until emulsified. Store in a squeeze bottle until ready to serve
To plate, slice the fresh tuna and arrange on the plates, with pieces of dashi jelly around. Pipe dots of the soy and mango emulsions. Roll the tuna tartare in the wild rice, cut into small pieces and add to the plate. Dice the mooli and add to the plates
Michael Wignall could have been a professional BMX biker. It was a fortunate day for foodies everywhere when he decided instead to work under legendary Northern chef Paul Heathcote.