Recipes serves 1 portion
FOR THE TUNA TARTARE
| Ingredients | quantity |
| Sashimi grade tuna (cut into dice) | 70gm |
| Avocado (peeled, pitted, diced) | 30gm |
| Cucumber (cut into rounds) | 15gm |
| Tanuki (tempura flakes) | 2gm |
| Flex seeds | 2gm |
| White sesame seed | 1gm |
| Spring onion chop | 5gm |
| Tobikko | 3gm |
| Yuzu sesame dressing (see recipe) | 5ml |
| Siracha mayo (see recipe) | 15gm |
FOR THE TANUKI (TEMPURA FLAKES)
| Ingredients | quantity |
| Tempura flour | 100gm |
| Frying oil | 1 ltr |
| Ice water | 150ml |
FOR THE YUZU SEASAME DRESSING
| Ingredients | quantity |
| Yuzu juice | 80ml |
| Black sesame seed powder | 100gm |
| Salad oil | 550ml |
| Yuzu khosho | 10gm |
| Sugar syrup | 30gm |
| Dark soya | 20ml |
FOR THE SIRACHA MAYO
| Ingredients | quantity |
| Siracha sauce | 10gm |
| Lemon juice | 5ml |
| Sesame oil | 5ml |
| Dark soya | 10ml |
| Japanese mayonnaise | 5gm |
METHOD
FOR TUNA TARTARE
Make the tartare: toss the diced tuna with siracha mayonnaise and keep aside for a minute.
Toss the avocado with lemon juice and yuzu sesame for a minute in a separate bowl.
FOR TANUKI FLAKES
Heat the oil in a medium sauce pan. Make the tempura batter with mixing the ingredients .once the temperature reaches to 160 degrees add the batter into the oil and take it out once the batter is cooked with the help of Ami (oil strainer).
FOR THE YUZU SEASAME DRESSING
Mix all the ingredients together and keep it in the refrigerator for use.
FOR THE SIRACHA MAYO
Mix all the ingredients together in a bowl and keep it aside in a fridge.
TO ASSEMBLE
Arrange all the cucumbers slices into the plate. Mold the tuna and avocado using a tartlet ring or cube mould. Add some tanuki, flex seeds and white sesame between the layers of tuna and avocado. Cover the tuna with spring onion and then tobikko. Lift off the ring and add some dressing on the side.
