8 oz Tuna, sliced very thin
1 oz Organic soy
1 oz Yuzu
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
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.
For 10 portions