160g sashimi grade tuna
2 whole finely diced ripe Roma tomatoes
100g finely diced red onion
1 finely diced jalapeño, seed removed
50g mesclun salad
10mL yuzu juice
20mL lime juice
Salt and pepper to taste
20g coriander
15mL habanero chilli paste
200g miso paste
200mL mirin
200mL sake
Dust the outside of the tuna with cracked black pepper. Slightly sear the outside then drop in an ice bath.
Finely dice the following: tomato, onion, coriander and jalapeño. Add to a mixing bowl.
Now mix in the following to the pico de gallo mix. yuzu juice, lime Juice, habanero chilli paste and salt pepper seasoning.
In a pan add mirin, sake and miso paste. Bring to the boil, burn off alcohol and reduce to a medium consistency. Let cool.
Arrange salad on a plate.
Slice tuna 1 cm thick, place on top of salad leaves.
Pour a dash of miso sauce to the pico de Gallo.
Garnish tuna with pico de Gallo.
Enjoy with a nice Pinot Gris!
Recipe provided by Agave Rosa
