30 slices cucumber
400g sashimi grade tuna steak
2 tablespoons olive oil
Salt and pepper
1/2 cup kewpie mayonnaise
1 tablespoon wasabi (or more if you like it hot)
Salmon Caviar Dried sea vegetable
Petite Ingredient edible flowers
Slice the tuna steak into rectangular batons, coat with olive oil, and season with salt and pepper.
In a hot non-stick fry pan, sear the tuna batons for 30 seconds on each side, remove from the pan and cool.
While the tuna cools, prepare the wasabi kewpie mayonnaise
In a small bowl, combine the kewpie mayo and the wasabi and mix well, set aside.
Slicing across the width of the tuna batons, cut into small square slices.
Scatter cucumber slices across a platter
Place one square of seared tuna on top of each cucumber slice
Scoop the wasabi kewpie mayonnaise into a piping bag, or a small plastic lunch bag with a 1/2cm diameter hole cut in one corner.
Squeeze a dollop of wasabi kewpie mayo on top of each piece of tuna
Now it’s time to dress them up! I like to top some with a single edible flower, some with a few salmon caviar pearls and a petal, others with an edible flower and some dried sea vegetable, more with a piece of pickled ginger and some flower petals.
Get creative, have some fun - and serve.