photo by Antoinette Bruno

Yield: 10 Servings

Ingredients:

Tuna:
• 1 ounce organic soy sauce
• 1 ounce yuzu juice
• Black pepper, to taste
• 8 ounces tuna, thinly sliced
  
  Daikon:
• ½ small daikon root, peeled
• ½ lemon, juiced
• ½ teaspoon olive oil
• Salt and pepper, to taste
  
  Sea Urchin:
• 10 sea urchin
• Tempura batter, as needed
  
  Sunchoke:
• 6 ounces sunchoke, peeled, sliced
• 4 Tablespoons butter
• 2 Tablespoons yuzu juice
• 1 cup vegetable stock
• 2 Tablespoons extra virgin olive oil
• Salt and pepper, to taste
  
  Pickled Pearl Onions:
• 2 Tablespoons red wine vinegar
• 3 pearl onions, sliced
• 1 Tablespoon sugar
• 1 small piece ginger
• Salt and pepper, to taste
  
  To Garnish:
• Micro cilantro

Method:
For the Tuna:
Combine the soy, juice and pepper and brush the marinade all over the sliced fish.

For the Daikon:
Cut raw daikon in strips and season with lemon, olive oil, salt and pepper

For the Sea Urchin:
Cut the urchin in small pieces and coat in tempura batter. Flash fry until the outside is golden brown. Dry on paper towels and reserve.

For the Sunchoke:
Caramelize the sunchokes in butter and deglaze with juice. Reduce and add the stock. Cook for about 5 minutes then puree with oil, salt, and pepper.

For the Pickled Pearl Onions:
Boil the vinegar and add to the sliced onions along with sugar, salt, pepper and ginger. Allow the onions to cool in the liquid and reserve.

To Assemble:
Place a spoonful of sunchoke on each plate and top with a few pieces of daikon. Place the sliced tuna on top of the daikon and garnish with pickled onions and crisp sea urchin.

Champagne Pairing:
Egly-Ouriet Blanc de Noirs Brut Ambonnay

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