Tuna Sashimi

OK, now we do something really simple, a Tuna Sashimi, but we change it just a little bit, serve it with a nice marinade and a fried soft shell crab some jelly (very "El Bulli") and some blanched squid. This gives a bit of crunch to the dish, a different dimension and some extra flavour! When the whole dish is finished it actually looks like a lot of work, but the secret is.....very simple. One doesn't have to use all the ingredients and make the dish a bit simpler, but I like to show off a little bit from time to time.

INGREDIENTS

• Wasabi oil
• Wasabi flying fish roe
• Clean soft shell crab
• Clean blanched squid
• Hydashi seaweed or seaweed salad
• Lemon dice
• Portion tuna
• Ponzu jelly
• Tempura batter
• Salt and pepper
  
  PONZU JELLY
• 100ml sugar syrup
• 400 ml ajitsuke Ponzu
• 5gm agar agar

METHOD
Bring ingredients to boil for 2 minutes then cool in fridge

For the soft shell crab mix the tempura batter as per recipe on the tempura flower packet, then dip the crab in it and shallow fry till crispy, serve immediately when the crab is cooked.

TO SERVE

Place the seasoned tuna on the bottom put. Season Hydashi and place on top of tuna. Put wasabi roe, the small pieces of jelly and lemon pieces around the fish. Put the crispy fried crab on top and sprinkle the plate with the blanched squid and drizzle a bit wasabi oil around.