Tuna Wasabi Sesame Bonito

Nick Edgar

Nick Edgar

2nd March 2017

Tuna Wasabi Sesame Bonito

Tuna Wasabi Sesame Bonito recipe from The Samling


  • Bonito Broth for tuna dish:
  • 2lt water
  • x2 sheets kombu
  • 100g bonito flakes
  • 30g soya sauce
  • 5g garlic
  • 10g ginger
  • 10g sesame oil
  • Lime puree:
  • 1kg lime boron
  • 300g sugar
  • 50g ultratext
  • Searing tuna for tartar dish:
  • 40g marinaded tuna (basic recipe)
  • 5g oil
  • 5g sesame oil
  • Seaweed powder:
  • 100g dried NORI
  • Sliced radish:
  • x10 perfect red round radish
  • Tuna marinade for loin for searing:
  • x1 piece of tuna loin trimmed to 3cm by 3cm squared (weight 40g)
  • 3g ginger micro plained
  • 1g garlic micro plained
  • 1g lime zest
  • Tuna Tartar:
  • 50g tuna diced 3/4 cm dice
  • 2g chopped shallot
  • 2g lime puree
  • 3g tuna tartar marinade (basic recipe)
  • Pinch of white sesame seeds
  • pinch of black sesame seeds
  • lime zest micro plained
  • Wasabi Ice Cream:
  • 500g yoghurt
  • 10g salt
  • 18g wasabi paste
  • 100g water
  • 100g sugar
  • 50g glucose syrup
  • 10g sorbet stabiliser
  • 15g ultratext
  • lime juice
  • green colouring
  • Puffed wild rice:
  • 100g wild rice
  • 500g vegetable oil
  • Miso Salad Dressing:
  • 30g miso paste
  • 5g mirrin
  • 5g sake
  • 1g lime zest
  • 20g lime juice
  • 5g sesame oil
  • Avocado Puree:
  • 170g hass avocado
  • 12g lemon juice
  • 65g milk
  • 4g salt
  • pinch cayenne
  • Pickled Ennochi Mushroom:
  • 200g water
  • 1g sliced garlic
  • 30g mirin
  • 10g sake
  • 5g corriander seeds
  • 10g corriander stalks
  • 20g sliced ginger
  • 6g salt
  • 6g sugar
  • 100g ennochi mushroom


Bonito Broth for tuna dish:
Put all of the ingredients in a pan and bring to 60°c (NO HOTTER). Cook at 60°c for 1 hour and pass off the liquid. Season the broth with the soya, ginger, garlic and sesame oil. May need to adjust colour with black jack.
Lime puree:
Blend altogether until you have the correct consistency and pass.
Searing tuna for tartar dish:
Pour the oil on plancha and place the tuna on the plancha and sear each side for 30 seconds, no more. Remove from stove and season the outside of tuna with salt and lime juice. Slice the tuna and season with sea salt.
Seaweed powder:
Place seaweed in blender and blend until a fine powder. Pass through drum sieve and store in air tight container.
Sliced radish:
Slice the radish on the mandolin, needs to be thin but still have texture.
Tuna marinade for loin for searing:
Rub the tuna with the marinade and wrap tightly in cling film and marinade for 20 minutes. Rub off the marinade and leave in fridge till needed.
Tuna Tartar:
Just before serving, mix all ingredients together. Don’t mix too early as the acid will discolour the tuna. Check flavour before serving.
Wasabi Ice Cream:
Make a syrup using the sugar, water and glucose and bring to the boil. Allow the syrup to cool to around 40°c. Whisk syrup into yoghurt wasabi and salt using a hand blender. Add the stabiliser and ultra text. Adjust the colour with green colouring. Check if it needs seasoning with salt and lime juice. Place in paco containers.
Puffed wild rice:
Pre heat oil to 220°c and drop the rice in the oil until puffed which shouldn’t take too long. Remove it from the oil using the spider and drain.
Miso Salad Dressing:
Place all of the ingredients in a bowl and whisk together and check the seasoning on some leaves.
Pickled Ennochi Mushroom:
Mix all ingredients together and bring to the boil. Check seasoning and add mushrooms. Blend all of the ingredients together and check seasoning again.

In these challenging times…

…the hospitality landscape has dramatically changed in the last two months, and with that our advertising revenues have all but expired, significantly impacting our business. Despite having to furlough a large portion of our staff, we are still delivering the valuable content and honest information, which hundreds of thousands of you come to The Staff Canteen for. We believe we have a critical role to play in informing and supporting our audience. We need your support right now, more than ever, to keep The Staff Canteen active. Without your financial contributions this would not be possible.

Over the last 12 years, The Staff Canteen has built what has become the go-to platform for chefs and hospitality professionals. As members and visitors, your daily support has made The Staff Canteen what it is today. Our features and videos from the world’s biggest name chefs, are something we are proud of. We have over 500,000 followers across Facebook, Twitter, Instagram, YouTube and other social channels, each connecting with chefs across the world. Our editorial and social media team are creating and delivering engaging content every day, to support you and the whole sector.

Your financial support means we remain independent and open to all. We were launched by a chef and remain the voice of chefs and other hospitality professionals.

We need your support to keep delivering the products and content that you love, giving you the platform to share opinions and inspiration. Every contribution whether big or small, means so much.
Support The Staff Canteen from as little as £1 today. Thank you