Serves 4 (6 slices per portion)

Ingredients

Tuna tataki
500g tuna fillet, small diameter cut of the loin
2tsp sea salt
1tsp black pepper

Red onion & chilli
2 medium red onions
1 red chilli
2 ginger stems
1 garlic clove
25ml sake
25ml soy
25ml rice vinegar
15g caster sugar

Momiji oroshi & daikon
2g momiji oroshi (Japanese chilli paste)
15g daikon, peeled and finely grated

Garlic chips
40 garlic slices, sliced with a mandolin and cooked in oil at 120 degrees till crisp
Oil, for deep-frying

Ponzu sauce
15ml mirin
10ml sake
20ml rice wine vinegar
50ml soy sauce
10ml tamari soy
10cm kombu
5g bonito flakes
1 whole orange, sliced

To serve
5 stems spring onions, thinly sliced, cleaned and white part removed 

Method

Tuna tataki 
Prepare the tuna fillet by trimming it into rectangular shaped logs. Heat a pan to smoking point, add a small amount of oil and rub with paper towel to remove any excess. Rub the tuna fillet with a little oil and season with salt and pepper. Evenly seal the tune in the hot pan for 15 seconds on all four sides. Once sealed, place in a container in iced water to stop the cooking process. Slice the seared tuna into thin 3mm thick slices.

Red onion & chilli
Finely slice the red onion and very finely chop the chilli, ginger and garlic. In a hot pan, add a little oil and cook the onion before adding in the chilli, ginger and garlic. Cook until the onions are tender but not soft, then deglaze with the sake, soy, rice vinegar and sugar. Place the onion and chilli mix on a tray in the fridge to cool. Once cooled, divide into 4 serving bowls and set aside until required.

Momiji oroshi & daikon
Mix the momiji oroshi and grated daikon together in a bowl and set aside until required.

Garlic chips
Heat a pan of oil to 120C and deep-fry the garlic chips until crispy. Place on towel to absorb any excess oil.

Ponzu sauce
Combine the mirin and sake and bring to the boil. Cook until all the alcohol has burned off. Add the remaining liquid ingredients and the kombu. Just before the liquid comes to the boil, remove from the heat. Add the Bonito flakes and oranges and allow to cool. Set aside until serving.

To serve
Place 6 folded over slices of tuna tataki on top of the onions in each bowl. Place the momiji oroshi and daikon next to the tuna in the bowl. Finish with the 5 or 6 slices of spring onion over the tuna. Add 40ml Ponzu sauce to each bowl. Sprinkle 6-8 garlic chips onto the tuna and serve.