Southern Ocean Yellowfin Tuna, Daikon, Glutinous Rice, Sencha, Shoyu, Pickled Ginger

Ingredients

Method

Steam peeled daikon until tender, then puree. Add glutinous rice flour and water to mix to a smooth paste,seasoning with wasabi and salt. Shape and steam until set, then coat with toasted sesame seeds and chill
Brew Sencha tea as per package directions, then place in pot and bring to the boil. Add gellan, whisk well, pour onto flat tray and allow to set. Add shoyu to stock, bring to the boil, add gellan and set as above
Slice ginger into shape, and put into 120°C oven to dry
To assemble, lay tuna onto daikon pastry, lay Sencha jelly on tuna, and garnish with shoyu jelly and ginger