FOR THE TUNA:

Trim the tuna loin into a square log shape that is the same size as the cucumber to be used. Slice three thin slices of the tuna, approximately ½ oz each, to create three shashimi slices.
Finely dice the reamining tuna for the tartare.
In a small bowl, combine the finely diced tuna, capers, shallots, parsley & chili oil. Season to taste with salt and pepper.
Set aside for plating.

FOR THE QUICK PICKLED CUCUMBER:

Combine the vinegar, water, sugar and togarashi in a small saucepan. Bring the mixture up to a simmer and cool to room temperature.
Thinly slice five slices of the English Cucumber. Place the sliced cucmbers in the pickling liquid for 1-2 minutes. This quick pickling is to add a brightness and slight sweet and sour note to the cucumber slices.
Set aside for plating.

FOR THE AVOCADO CREME:

In a food processor, add the avocado, sour cream, lime juice, salt and pepper. Blend until the mixture becomes smooth and creamy. Adjust salt and pepper to taste.
Plce the mixture in a piping bag with a small straight pastry tip. Set aside for plating.

FOR THE CRISPY TEMPURA BITS:

In a small mixing bowl, combine cornstarch, all purpose flour, baking powder and salt. Slowly add the soada water, wisking gently, to create the tempura mix.
Add the canola oil to a medium sized heavy bottom sauce pan. Bring oil to 350˚F.
Using a whisk, sprinkle the tempura mix into the oil. Fry until the tiny tempura bits are crispy.
Remove the tempura bits from the oil and drain on a plate lined with paper towels. Dust the tempura bits with the togarashi spice and salt and pepper to taste.
Set aside for plating.

FOR THE TOGARASHI VINAIGRETTE:

In a blender, add the vinegar, ponzu, water, sugar, togarashi and lime juice.
With the blender on medium speed, slowly add the xanthan gum to the mixture until the vinaigrette thickens slightly.
Set aside for plating.

Recipes from the PINE Kitchen