Chef David LeFevre of Water Grill in Los Angeles, CA on
Chef David LeFevre

Water Grill
544 South Grand
Los Angeles, CA 90071
(213) 891-0900

Fresh Wasabi and Organic Soy Marinated Blue Fin Tuna with Tonburi and Yuzu
Chef David LeFevre of Water Grill – Los Angeles, CA
Adapted by

Fresh Wasabi and Organic Soy Marinated Blue Fin Tuna with Ton Buri and Yuzu from Chef David LeFevre of Water Grill in Los Angeles on  Yield: 4 Servings


    Fatty Tuna:
  • 1½ Tablespoons freshly grated wasabi
  • 1½ Tablespoons organic soy sauce
  • 2½ Tablespoons fresh hijiki*
  • 2 shiso* leaves, chopped
  • 10 ounces fatty blue fin tuna, diced to ½-inch

    Red Radish:
  • 4 red radishes, grated
  • 2 teaspoons yuzu* juice
  • 2 teaspoons pickled red onion, chopped

    Yuzu Mirin Reduction:
  • 1 cup mirin*
  • ½ cup dashi*
  • 1/8 cup yuzu juice
  • 1 Tablespoon soy sauce

    Yuzu Gelée:
  • 1 gelatin sheet
  • 3-4 teaspoons water
  • 1 Tablespoon sugar
  • 1/8 cup yuzu juice

  • 3 Tablespoons tonburi*, seasoned with a little soy sauce and yuzu juice
  • ¼ teaspoon red radish, julienned
  • 8 teaspoons tobiko wasabi*
  • 20 shiso sprouts
  • 4 teaspoons pickled ginger, minced
  • Soy sauce, to taste
  • Yuzu juice, to taste


For Fatty Tuna:
Combine the wasabi, soy sauce, hijiki and shiso, and mix well. Gently fold the diced tuna into the mixture, allowing it to marinate for 3-5 minutes.

For Red Radish:
Combine all ingredients and mix well. Set aside.

For Yuzu Mirin Reduction:
Reduce the mirin in a sauce pan over low-medium heat down to ¼ cup. Add the dashi and reduce again to ¼ cup. Stir in the yuzu and soy, and allow the mixture to chill.

For Yuzu Gelée:
Place gelatin in the water. In a saucepan over low heat, dissolve the gelatin. Add the sugar and yuzu juice, and mix well. Pass the mixture through a fine sieve, and pour it into a 10-inch by 13-inch glass baking pan. Allow gelee to cool and harden a bit. Dice it into 1/8-inch squares; chill and reserve.

To Assemble and Serve:
Place a dollop of the red radish mixture in the center of each serving plate. Divide half of the marinated fatty tuna among the plates. Layer some pickled ginger on the tuna and then place the remaining tuna on top. Place the diced yuzu gelee and 2 teaspoons of tobiko wasabi on each plate around the tuna. Top the tuna with ¾ Tablespoon tonburi on each plate. Drizzle some yuzu mirin reduction around each plate. Garnish with 5 shiso sprouts per plate.

* The following ingredients are available in Asian markets and some gourmet food stores:

    * Shiso, also known as perilla, beefsteak plant or Japanese basil, is a crepe-textured, jagged-edged leaf. It is related to mint and basil, and its flavor is reminiscent of both.

    * Hijiki is a black, slightly bitter tasting seaweed and is sold dried in short course strips.

    * Mirin, or rice wine, is a low alcohol, sweet, golden wine made from glutinous rice. It adds sweetness and flavor.

    * Dashi is a soup stock made with dried bonito tuna flakes, kombu—a long dark seaweed, and water. It comes granulated, powdered and in a concentrate.

    * Yuzu is a yellow to orange skinned citrus, usually medium-sized, with a highly fragrant rind and flesh. Its flavor is acidic and tart.

    * Tobiko Wasabi is flying fish caviar mixed with wasabi, or Japanese horseradish.

    * Tonburi, also known as land caviar, is the seed of broom cypress, Kochia Scooaria schrad.

   Published: January 2006