Tuna ota ika with lotus root

Ingredients

• 400 gm sashimi-grade tuna, cut into rough 2cm pieces
• 1 golden shallot, finely chopped
• 2 tsp fish sauce
• Zest and juice of 1 lime
• 60 ml (1/4 cup) coconut milk
• 1 long red chilli, seeds removed, finely chopped
• 1 Lebanese cucumber, peeled, seeds removed, finely chopped
• 1/2 nashi pear, peeled, sliced into thin batons
• 2 blood limes, halved (see note)
• Baby nasturtium leaves, to serve
• Lotus root crisps
• 1 tbsp rice vinegar
• 1/2 lotus root (200gm), peeled, thinly sliced widthways on a mandolin
• Vegetable oil for deep-frying
• 2 tsp togarashi

Instructions

1. 1

   1.: For lotus root crisps, combine vinegar and 250ml water in a bowl. Submerge lotus root in water and leave to soak (10 minutes). Drain and dry well with paper towel.

2. 2

   2.: Heat oil in a saucepan to 170°C. Fry lotus root, in batches, turning occasionally, until golden (3 minutes); drain on paper towel. Sprinkle with shichimi togarashi and ½ tsp sea salt flakes.

3. 3

   3.: For ota ika, combine tuna, shallot, fish sauce and lime juice in a bowl, season to taste, and marinate for 5 minutes. Stir in coconut milk and half the chilli; refrigerate until fish turns opaque (10 minutes).

4. 4

   4.: Arrange tuna on serving plate with cucumber, nashi pear, remaining chilli, nasturtium and lime zest. Serve with lotus root crisps and blood lime.