Prep Time
15 min
Cook Time
5 min
Yields
4 servings
Courtesy of Chef Makoto Ono of PiDGin.
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ingredients
½
lb(s) local albacore tuna loin, cut into ¼-inch slices
60
g radishes, thinly sliced
3
Tbsp lemon juice
1
lemon, zested
6
Tbsp high-quality olive oil
1
Tbsp rice vinegar
2
clove garlic, sliced
100
g stinging nettle
100
g Parmesan
10
g nori
80
mL vegetable oil
2
Tbsp water
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directions
Step 1
Lightly sauté garlic and stinging nettle in pan over medium heat with 1 tbsp of the vegetable oil. In a blender, combine sautéed garlic, stinging nettle, nori, olive oil, water, and 50g of Parmesan, and purée until smooth. Salt to taste.
Step 2
In separate bowl, create vinaigrette by whisking lemon juice, lemon zest, rice vinegar and olive oil
Step 3
When serving, brush purée onto a plate with spoon and arrange sliced tuna on top. Carefully drizzle vinaigrette on tuna and garnish with sliced radishes, and remaining shaved Parmesan. Season to taste with finishing salt.