Simon Ward, Head chef and part owner of Fitzroy's newest food institution Hammer & Tong 412
I've decided that this festive season, my family and I are going to try and be a little healthier with our meal choices; getting away from the traditional roast pork and turkey with all the trimmings, we are looking for a lighter, cleaner options such as this tasty dish …. Santa goes to Japan too, you know!
YELLOW FIN TUNA, YUZU CREAM, AVOCADO ON NORI CRACKER
Course – Main
Serves – 4
500g yellow fin tuna
4 nori sheets
40g rice flour
250g kewpie mayonnaise
1 small baby cos (lettuce)
2 tblspn pickled ginger
1tspn sesame oil
1tblspn light soy sauce
1 small bunch radish
20g black and yellow sesame seeds
1 punnet micro shiso
Clean and cube your fresh tuna, portioning approx 100g per serve & put aside. For the nori cracker, bring 300ml of vegetable oil up to 180C in a medium pot.
In a bowl mix your rice flour with 4 tablespoons of water to make a thin batter, dip your nori sheet into it and place in the heated oil. Turn the nori sheet after 30 seconds to cook evenly, take out and place on paper towel to absorb excess oil.
Finely dice your pickled ginger and put aside.
Mix 100ml of the yuzu juice and the kewpie mayonnaise and place in a bottle with a nozzle. Using a mandolin or finely cutting, slice your radish and submerge in your ice water for 2 minutes to get a refreshing crisp to the radish crudités, drain and put aside.
Cut the avocado into rough cubes, having 4 pieces per serve. Brush the remainder of your yuzu onto your tuna pieces.
On a plate or wooden board, using your nori cracker as a base, arrange the tuna and vegetables on top. Squeeze about 6 to 8 drops of yuzu cream on the cracker; add a couple of droplets of soy and sesame oil onto each cracker, sprinkle with sesame seeds.
Garnish with cut micro shiso shoots and diced ginger.
Want more Christmas recipes from Melbourne's best chefs? Then head here!