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Serves 4 (6 slices per portion)


  • 8   tablespoons   Ponzu sauce
  • 5   teaspoons      sake
  • 5   teaspoons      soy
  • 5   teaspoons      rice vinegar
  • 5   stems              scallions (green part only, sliced very thinly and washed in ice water)
  • 2   teaspoons      sea salt
  • 2   medium         red onions
  • 2   stems              ginger
  • 1   lb.                    sashimi quality tuna fillet
  • 1   teaspoon        black pepper
  • 1   dried Thai red chilli
  • 1   clove of garlic
  • ½  ounce             granulated sugar



  1. Cut the tuna fillet into rectangular log
  2. Heat a pan to smoking point, lightly oil the pan and rub with paper towel to remove excess oil
  3. Oil the fish fillet, season with salt and pepper and sear in the hot pan for 15 seconds on each side
  4. Slice the tuna into thinly slices
  5. Finely chop the red onion and thinly slice the chilli. Mince the ginger and garlic.
  6. In a hot pan add a little oil and cook the onion without coloration and add the chili, ginger and garlic. Cook the onions until al dente but not too soft. Deglaze with sake, soy, rice vinegar and sugar
  7. Place the onions on a flat tray and allow to cool in fridge
  8. Divide the red onions into 4 serving bowls
  9. Place 6 rolled slices of tuna tataki on top of the onions in each bowl
  10. Sprinkle thinly sliced scallion on top of the tuna
  11. Add 2 tablespoons Ponzu sauce to each bowl
  12. Note: before eating, mix the grated daikon radish with the ponzu to increase the chili flavor 

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