Yellowfin Tuna Tartare, Ponzu & Nori Lavash

By Chef de Cuisine Nigel Lobo


  • Mix all ingredients into a bowl.
  • Let the flavors steep overnight.

Tuna Tartare

  • Mix all the ingredients together.
  • Plate immediately.

Nori Lavash

  • Mix all the ingredients to an elastic dough (except Maldon salt).
  • Rest in the fridge for a minimum of 2 hours.
  • Sheet/Roll it out as thin as possible.
  • Sprinkle Maldon salt.
  • Bake at 170ºC for 10 minutes.

Wasabi Mayonnaise

  • Whisk all the ingredients together.
  • Reserve in a squeeze bottle.

To Assemble

  • In a round ring mold, spread the tuna tartare evenly.
  • Put dollops of wasabi mayonnaise on top.
  • Garnish with Micro mizuna, nasturtium and radish.
  • Break a piece of the nori lavash and place it on top of the tartare.


For the Ponzu

  • 70ml soy sauce
  • 50g bonito flakes
  • 10ml yuzu juice
  • 15ml fresh lemon juice
  • 30ml mirin (optional)
  • 30ml rice vinegar
  • 15ml fresh lime juice
  • 1 (2") pc kombu

For the Tuna Tartare

  • 80g yellowfin tuna (finely chopped)
  • 10g finely chopped shallots
  • 5g finely chopped chives
  • A dash of sesame oil
  • 2g Maldon salt
  • 5ml ponzu
  • 5ml Fresh lemon juice
  • Salt to taste

For the Wasabi Mayonnaise

  • 100g mayonnaise
  • 15ml condensed milk
  • 5ml lemon juice
  • 25g wasabi powder

For the Nori Lavash

  • 650g flour
  • 15g salt
  • 10g sugar
  • 63g egg
  • 125g butter
  • 175g water
  • 50g dehydrated nori powder
  • 10g Maldon salt

To Assemble

  • Micro mizuna
  • Micro nasturtium
  • Finely sliced radish