4 servings (1 serving = 3 pieces)
- 200g Superfrozen yellowfin tuna saku – Interseafish brand
- 12 table spoons Ikura
- Kewpie Mayonnaise
- Kikkoman Ponzu
- Sea salt
Defrost one Superfrozen yellowfin tuna saku block prior to cooking.
Sear the tuna saku block shortly in a preheated pan once defrosted and cool down in the fridge. Once the saku is cooled down, cut it in thin slices of approximately 1 cm thick and place per 3 slices (1 serving) on a separate plate and season with sea salt.
Place a dot of kewpie mayonnaise on every slice together with +/- 1 table spoon ikura and add plenty of ponzu to finish up.