600 g sashimi-quality tuna, diced
6 spring onions, thinly sliced
20 g toasted sesame seeds
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
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
Mix all the sauce ingredients in a bowl and chill in refrigerator for at least 1 hour.
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.
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.
Recipe provided by Collins Kitchen