Tartare of tuna, puffed rice, compressed mooli, tosaka seaweed, alphonso mango, ponzu
by Michael Wignall
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Ingredients
Fish & Shellfish
300g of tuna
100g of tuna, fresh
Fruit & Vegetables
1 lime, zested
25g of yuzu
1 mooli
1 mango, ripe
Spices & Dried Herbs
9g of pickled ginger
Salad & Fresh Herbs
1 pinch of coriander
60g of shiso leaves
shiso cress leaves, green
Store Cupboard
140g of soy sauce
225g of soy sauce
11.5g of Vege-Gel
100g of wild rice, black
3 egg yolks
37g of soy sauce, dark
Cooking Sauces
40g of ponzu
60g of ponzu
Beverages
90g of mirin
3l mineral water, still
100g of sake
50g of mirin
7g of water
Oils & Vinegars
60g of rice wine vinegar
500ml of oil
100ml of sunflower oil
300g of sunflower oil
Speciality Ingredients
100g of kombu
48g of bonito flakes
1.1g of xanthan gum
tosaka seaweed