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The recipe
encapsulates the Japanese term of Umame. The sweetness
of the plum wine, the piquant flavours of the pickled
ginger and the richness of the tuna loin, combine to
create a tuna dish that can be simply eaten raw or flash
grilled for added flavours.
The tuna
should be deep in colour, preferably Sashimi grade and
not targeting the endangered list. The Western Australia
Rudder Fish would be my personal recommendation, for
taste, visual impact, texture and flavour.
The serving
style is simple, informal with a slight emphasis on
stacking for height and visual appeal.
Over many
years that I have served this dish, I have rarely given
out the recipe, as it’s a signature dish that I’ve taken
with me through all my kitchens both here and abroad.
Recently I have given it out to a few people and had it
published locally.
The
recommended liquid accompaniment would be a simple
Chenin Blanc or a light Pinot Noir. |
