msc_ecolabel

Tuna carpaccio with ponzu sauce

Prep time 20 mins
Cooking Time 5 mins
Serves 2
Bart van Olphen holding up a large crab

Recipe By

Bart van Olphen Bart van Olphen is a Dutch chef and founder of Fish Tales

Yellowfin tuna
  • 100 ml (salty) soya sauce
  • 80 ml lemon juice
  • 20 ml orange juice
  • 25 ml dashi stock
  • 25 ml rice vinegar
  • 25 ml mirin (Japanese rice wine)
  • 180 g MSC certified yellowfin tuna, thinly sliced
  • ¼ daikon radish (mooli), shredded into strips
  • ½ tbsp black sesame seeds
  • Handful of purple shiso leaves
  1. For the dressing, mix the soya sauce with the lemon juice, orange juice, dashi, rice vinegar and mirin. Set the dressing aside.
  2. Take the tuna slices. Wrap loosely in cling film. Flatten the slices using the bottom of a frying pan or the side of a chef’s knife.
  3. Distribute the slices of tuna between two plates.
  4. Mix the daikon with two tablespoons of dressing and half of the sesame seeds. Distribute the daikon between the plates.
  5. Ladle sauce over the tuna and sprinkle the remaining sesame seeds over the carpaccio.
  6. Garnish with the shiso leaves and serve with segments of lime if desired.
Photo credit: David Loftus

Ingredients

Method

  • 100 ml (salty) soya sauce
  • 80 ml lemon juice
  • 20 ml orange juice
  • 25 ml dashi stock
  • 25 ml rice vinegar
  • 25 ml mirin (Japanese rice wine)
  • 180 g MSC certified yellowfin tuna, thinly sliced
  • ¼ daikon radish (mooli), shredded into strips
  • ½ tbsp black sesame seeds
  • Handful of purple shiso leaves
  1. For the dressing, mix the soya sauce with the lemon juice, orange juice, dashi, rice vinegar and mirin. Set the dressing aside.
  2. Take the tuna slices. Wrap loosely in cling film. Flatten the slices using the bottom of a frying pan or the side of a chef’s knife.
  3. Distribute the slices of tuna between two plates.
  4. Mix the daikon with two tablespoons of dressing and half of the sesame seeds. Distribute the daikon between the plates.
  5. Ladle sauce over the tuna and sprinkle the remaining sesame seeds over the carpaccio.
  6. Garnish with the shiso leaves and serve with segments of lime if desired.
Photo credit: David Loftus
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