Tuna Lobster with Matsuhisa Sauce and Spicy Mayo
Seared tuna, crispy lobster and scallops, finished with Matsuhisa sauce and spicy yuzu mayo. Fresh, vibrant, and packed with bold flavours!
Ingredients
- 4 slices tuna
- 2 lobster tails sliced
- 4 scallops
- 150g gluten free flour
- 100ml dry cider
- Matsuhisa Sauce
- 140g minced white onion
- 60ml soy sauce
- 25ml rice wine vinegar
- 5g mustard powder
- 15ml water
- 25ml oil
- 25ml toasted sesame oil
- 25g caster sugar
Spicy mayo
- 3 egg yolks
- 1 tbsp Dijon mustard
- 1 tbsp white wine vinegar
- 1 tsp yuzu
- 200ml veg oil
- 1 red chilli, diced
- 2 tbs crème fraiche
To serve
- Pea shoots
- Lime wedges
Method
Heat a fry pan to hot seal the tuna in a little veg oil.
Whisk the ingredients together for the batter. Dip the lobster tails and scallops in the batter and deep fry at 180c for 2 to 3 minutes.
To make the mayonnaise, pop the mustard and egg yolks into a food processor. Blitz then slowly drizzle in the oil and finish with the vinegar, crème fraiche, yuzu and chilli.
Mix all the ingredients together for the sauce.
Ingredients
- 4 slices tuna
- 2 lobster tails sliced
- 4 scallops
- 150g gluten free flour
- 100ml dry cider
- Matsuhisa Sauce
- 140g minced white onion
- 60ml soy sauce
- 25ml rice wine vinegar
- 5g mustard powder
- 15ml water
- 25ml oil
- 25ml toasted sesame oil
- 25g caster sugar
Spicy mayo
- 3 egg yolks
- 1 tbsp Dijon mustard
- 1 tbsp white wine vinegar
- 1 tsp yuzu
- 200ml veg oil
- 1 red chilli, diced
- 2 tbs crème fraiche
To serve
- Pea shoots
- Lime wedges
Method
Heat a fry pan to hot seal the tuna in a little veg oil.
Whisk the ingredients together for the batter. Dip the lobster tails and scallops in the batter and deep fry at 180c for 2 to 3 minutes.
To make the mayonnaise, pop the mustard and egg yolks into a food processor. Blitz then slowly drizzle in the oil and finish with the vinegar, crème fraiche, yuzu and chilli.
Mix all the ingredients together for the sauce.
