Shokudo Recipe: Seared Local Bigeye Tuna

Seared tuna:

18g tuna
3g black pepper
2g dry miso
10g okakki

Cilantro/macadamia nut sauce:

15g cilantro
20g macadamia nut
35cc olive oil
15g chopped garlic

Salsa:

45g Mango
35g onion
45g tomato
½ lime ( juice only)
2g dry miso powder

Watercress vinaigrette:

10cc olive oil
45g watercress
2g black pepper
25cc sushi siu(pre-mixed sushi vinegar)
2g sea salt

Individual Serving:

1pc seasoned seared tuna
3gr cilantro/mac sauce
10gr mango salsa
5gr vinaigrette