ALBACORE SASHIMI SALAD
Trim the albacore fillet cut into logs roughly 3cm across. Lightly coat with vegetable oil and sear directly on the solid top very quickly. Wrap tightly in cling film and secure at both ends. Slice 7-8 rounds of fish per portion and dress on the plate as shown. Smear a little garlic puree on each piece of fish and top with a strand of each red chilli, ginger and chive.
In the centre of the plate build a little salad of mizzuna, cucumber, blackened red cherry tomatoes, blanched green beans, pousse and finely sliced red onion. Top with some purple shiso. Flood the plate with the yu zu soy mirin and serve.
YU ZU SOY MIRIN
Two parts mirin
One part Kikkoman dark soy sauce
Yu Zu to taste