12 slices daikon
180g fresh yellow fin tuna
36g puffed wheat
1 green chilli
3 tablespoons yuzu olive oil
1 teaspoon Light soy
1 tablespoon fresh lime juice
3 tablespoons yuzu gel
5g coriander cress
5g flowers (optional)
200g yuzu juice
2 teaspoons agar agar
300ml cooking oil for frying
- Place the sugar, water and yuzu juice in a small saucepan and place on a high heat, Induction setting 8.
- Bring to the boil and add the agar agar. Continue to boil whilst whisking for at least 5 minutes.
- Remove from the heat and pour into a bowl. Cover and place in the refrigerator. Allow to set for 2 hours.
- Once it has set, place into a blender, blend until smooth, and resembles a gel.
- Keep in a squeezy bottle or disposable piping bag.
- Place the wheat into a medium sized saucepan and cover with water. Place on a high heat, Induction setting 8 and boil the wheat for 25-30 minutes, or until the wheat is over cooked.
- Strain and leave to dry in a warm place all day, or overnight.
- Heat the oil in a medium sized saucepan on a medium-high heat,
- Induction setting 7, until 190°C.
- Prepare a sieve and some kitchen towel to drain the puffed wheat. Add the cooked grains and allow to puff.
- Once they are golden, strain and allow to drain on the paper towel. Season with a pinch of salt.
- Thinly slice the daikon so that it will fold without breaking.
- Dice the tuna into ½cm dice. Dress the tuna with yuzu olive oil, lime juice, sliced chilli, salt and 1 teaspoon of light soy.
- Place the daikon onto a board and place the tuna in the middle.
- Bring up the sides and serve in between some washed frozen stones to stand up. Pipe in the yuzu gel and garnish with some puffed wheat, coriander cress and flowers.
- The yuzu gel will keep in the refrigerator for weeks and makes an interesting addition to desserts or other raw fish dishes.