“I don’t know what to admire more: Rainer’s cooking or Rainer’s Zuma-concept.” – Roland Trettl
Serves 4
Ingredients
Hot Ponzu sauce
200g red onions, Julienne cut
grape seed oil to sauté
1 fresh Bird’s-Eye chilli
50ml rice vinegar
50ml Ponzu sauce (Ponzu soy sauce)
Salt
10g crystal sugar
Fried garlic
1 bulb of garlic
neutral vegetable oil
Tuna
320g tuna filet, squarely cut
neutral vegetable oil for frying
To serve
80g thinly cut spring onions
30g fresh red chilli, Julienne cut
Some Daikon cress
Method
Hot Ponzu sauce
Sauté the onions in the grape seed oil. Cut the chillis into fine rings and add them. Deglaze with the rice vinegar and the Ponzu sauce and reduce the liquid until the sauce thickens. Add salt and sugar to taste.
Fried garlic
Peel the garlic, cut it very finely and remove the green seedling. Slowly fry the garlic in some neutral vegetable oil at about 120C. (Do not let it get brown, or else the garlic will become bitter!) Remove the fried garlic and let it drain onto a paper towel.
Tuna
Sear the tuna quickly and very sharply on all sides before serving.
To serve
Cut the tuna into portions and arrange on 4 dishes. Pour the hot Ponzu sauce and the onion Julienne on top. Garnish everything with spring onions, chilli strips, fried garlic and Daikon cress.