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Marinated Hawaiian Tuna, Santa Barbara Sea Urchin, Daikon Radish
 

Sven Mede
Nobhill
 
8 oz Tuna, sliced very thin
1 oz Organic soy
1 oz Yuzu
Black pepper

Make marinate from soy, yuzu juice, black pepper
Slice raw tuna and brush with marinate

½ small Daikon root, peeled
½ lemon, juiced
½ teaspoon Olive oil

Cut raw daikon in strips, season with lemon, olive oil, salt and pepper

10 ea Uni
Tempura batter
6 oz Sunchoke, peeled, sliced and caramelized in butter, deglazed with 2 tbsp of Yuzu, Add 1 cup vegetable stock and cook for 5 min, then puree with 2 tbsp EVOO, salt, pepper,

3 ea red pearl onions, sliced
Add 2 tbsp boiling red wine vinegar, 1 tbsp sugar, salt, pepper, 1 small piece ginger.
Cool onions down in liquid.

Micro Cilantro

For 10 portions

 
 
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