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TUNA TARTARE

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TUNA TARTARE

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Features:
    Cuisine:
    • Medium

    Ingredients

    Directions

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    1. Chop sashimi tuna into small dices (approx 3 x 3mm)
    2. Mix diced tuna with sesame oil and grape seed oil first then seasoned with salt and pepper in mixing bowl. Add julienne shiso leaves at the end and leave in the fridge for 10-15mins.
    3. Chop French shallot and pickled Chinese mustard vegetable finely. (pickled Chinese mustard vegetable can be replaced with cornichon or black olives)
    4. Decollate tuna tartare, chopped French shallot and pickled Chinese mustard vegetable on the plate and drizzle little bit of sesame oil on top.
    5. Top up Iodized Sea Water Pearl (or salmon roe) and place freeze dry white & dark balsamic vinegar (or reduced dark balsamic vinegar) on side.
    6. Put Korean Nori besides and complete.

    Raita Noda

    Chef Raita is originally from Roppongi, in Tokyo. He moved to Australia when he was 15 years old because his parents decided to resettle from Japan to Australia. He’s been living in Australia ever since and works with his son and apprentice, Momotaro Noda at his newly opened restaurant: Raita Noda Chef’s Kitchen.

    From Executive Chef at Ocean Room, Chef Raita opened this intimate restaurant in Surry Hills that seats a maximum of 8 people.

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