Jimbee lettuce leaves with tuna tartar, cured egg yolk, lime, spring onion, sesame and wasabi

For the tuna

500g of bluefin tuna

Wash the tuna and cut into small chunks of about half a centimetre each. Try to keep them as even as possible in size. This should be done just before making the dish to prevent the fish from oxidizing. You could also chop the tuna into even smaller pieces, like in a Steak Tartar, or you can cut them into strips and lightly squash them with the back of a knife. All of these options will work for this recipe; the sauce is more like a marinade than a seasoning, so it’s better if the tuna is cut into slightly larger pieces than normal.

To season the tuna

  • 50ml Ponzu sauce  
  • 20ml soy sauce – if you can’t find Ponzu sauce, just use soy sauce
  • 5 drops of tabasco sauce
  • 5g wasabi paste or horseradish
  • 5g traditional Dijon mustard
  • 10g grated ginger
  • Zest of ½ a lime
  • A few drops of lime juice

For the pasteurized egg-yolk sauce

  • 4 yolks from fresh, free-range eggs
  • 30ml extra virgin olive oil
  • Salt and black pepper

Separate the yolks from the egg whites, then add the yolks to a bowl, season and lightly beat. Place the bowl above a saucepan of warm water to gently cook the yolks in a water bath. Stir the yolks very gently with a spoon until they reach about 60Cº. Create an emulsion by adding olive oil.

Other ingredients

Tobiko (flying fish roe)

Coriander shoots or cilantro, mustard greens, spicy or citrus bean sprouts or radish sprouts

Very fine Julienne strips of horseradish root and greens of spring onions

Very fine Julienne strips of kumquat skin

Toasted sesame seeds or sesame with wasabi

Assemble

Mix the tuna tartar with the seasoning, then fill the Jimbee lettuce leaves with a couple of spoonfuls of the mixture, drizzle some of the egg yolk sauce over it, and add 5g of flying fish roe (tobiko). Place the leaves on a presentation plate. Finish off with a little sesame oil and the Julienne strips of citrusy and spicy shoots and bean sprouts.