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Ingredients

• Yuzu and Canena Arbequino Vinaigrette:
• -- 100cc Orange Juice
• -- 50cc Yuzu Juice
• -- Reduce OJ and YJ by half to 75cc
• 10g Dijon Mustard
• 25ml Shoyu
• 100g Extra Virgin Olive Oil, Spanish, Spicy
• 25g Yuzu Kosho
• tt Salt & Pepper
• 120g Tuna Steak
• tt Oil, pure
• tt Salt & Pepper
• 2ea Red Trevise
• 4ea Grapefruit Piece
• 2ea (25g) Shiitake, slice thin, saute crispy
• 1g Thyme
• 5g Mizuna
• 1ea Radish, thin slice
• 2g Wakegi, slice thin
• 20g Yuzu Arbequino Vinaigrette
• 10g Extra Virgin Olive Oil, Spanish, Spicy
• tt Maladon Sea Salt
• tt Fresh Yuzu Skin, grated

Description

Tuna With A Japanese Twist -- For The Vinaigrette -- Blend The Reduced Juice, Dijon, Shoyu, Extra Virgin, Yuzu Kosho In A Bowl, It Will Not Become An Emulsion But Will Be Smooth…

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