Recipe provided by: Chef Michael Schulson, Izakaya Restaurant
Ingredients:
1 lb tuna
½ cup soy sauce
¼ cup truffle oil
1 cup ice
6 oz uni
½ cup mayo
2 egg yolks
¼ cup lemon juice
1 tablespoon tabasco or siracha
½ cup grape seed oil
10 green olives (chopped)
Salt to taste
Togarashi (Japanese Pepper) to taste
Directions:
1. Cut the tuna into ¾ inch cubes.
2. Season the tuna with the pepper and the salt.
3. Sear the tuna in a hot pan or torch it over an open flame
4. Combine the soy, Ice and the truffle oil.
5. After searing the tuna, place it into the ice mixture and cool it down for 10 minutes.
6. In a blender combine the uni (steamed for 3 minutes), mayo, yolk, lemon juice and the siracha.
7. Blend well and slowly add the oil to form an aioli.
8. To serve, top the tuna with the uni sauce and torch.
9. Top the uni sauce with the chopped up olives.
