Tartare from the Sea: Yellowfin Tuna, Gochujang and Radish - Chef Recipe by Jason Camillo

Ingredients

Tuna:

600 g sashimi-quality tuna, diced
6 spring onions, thinly sliced
20 g toasted sesame seeds

Gochujang dressing:

6 garlic clove, finely grated on a microplane
140 g gochujang
14 g gochugaru
90 ml rice wine vinegar
60 ml honey
Kadoya toasted sesame oil, to taste
14 ml soy sauce

Puffed Wild Rice:

100 g wild rice

Garnish:

1 punnet jasmine flowers
2 pots baby red radish
2 pots baby green radish
1 bunch red radish, shaved paper thin on a mandoline slicer
EVO oil, to taste
Sea salt, to taste

Method

Gochujang:

Mix all the sauce ingredients in a bowl and chill in refrigerator for at least 1 hour.

Tartare:

Mix the Yellowfin tuna, spring onion, sesame and gochujang together in a large mixing bowl.

With a spatula, gently stir to combine.

Puffed wild rice:

Heat oil in a deep saucepan to 200C.

Add rice and deep-fry until puffed.

Remove with a metal sieve and drain on paper towels.

To serve:

Spoon the Yellowfin tuna mixture onto a serving plate.

Sprinkle with the puffed rice.

Lightly dress the sliced radish with the EVO oil and sea salt.

Garnish with the sliced radish, baby radish and jasmine flowers.