Recipe: Yellowfin Tuna Sashimi + Smoked Kelp Ponzu

Yellowfin Tuna Sashimi + Smoked Kelp Ponzu

From Chef: Glen Hagger GH Produce

An epic coastal style dish showcasing the incredible delicacy of the sea, the  "Yellowfin tuna" and beach herbs from the beautiful WA coastline.

For me there is no better fish in the ocean and to share this with an incredible bunch of people on a remote island is an experience I will never forget!

Yellowfin Tuna

• • 250g sashimi-grade yellowfin tuna
• • 1 tsp olive oil
• • Pinch sea salt

Smoked Kelp Ponzu

• • 25g fresh lime juice
• • Pulp of 1 finger lime
• • 80g soy sauce
• • 5g agave syrup
• • 5g apple cider vinegar
• • Big pinch bonito flakes
• • ¼ tsp smoked kelp powder
• • 30ml water

To Serve

• • Fresh beach mustard leaves
• • Fresh samphire
• • Red chilli, finely sliced
• • Extra finger lime pearls (optional)

Method

Smoked Kelp Ponzu

1. Combine lime juice, finger lime pulp, soy sauce, agave, apple cider vinegar, bonito flakes, smoked kelp powder, and water in a clean jar.
2. Stir well until combined.
3. Refrigerate overnight to steep and develop flavour.
4. The next day, strain through a fine sieve for a cleaner finish, or leave slightly rustic for extra depth.

Tuna

1. Slice the yellowfin tuna into thin sashimi slices using a very sharp knife.
2. Arrange across a chilled plate.
3. Lightly season with a small pinch of sea salt and brush lightly with olive oil.

To Finish

1. Spoon the smoked kelp ponzu around and lightly over the tuna.
2. Scatter over beach mustard, samphire, and sliced chilli.
3. Finish with finger lime pearls if using.

Serve immediately while the tuna is ice cold.