Name: Pillows of Bluefin Tuna and Pickled Cucumber – Rice Wine Soy Dressing
Yield: Serves 4
Cuisine: Australia
Ingredients: 2 tablespoons soy sauce; 1 × 1 cm (½ inch) square of konbu seaweed; 230 g (8 oz/1 cup) sugar; 4 tablespoons rice wine vinegar; 1 teaspoon lemon juice; 1 telegraph (long) cucumber; 6 baby garlic chives; 250 ml (9 fl oz/1 cup) white vinegar; 160 g (5¾ oz) bluefin tuna belly

Preparation info

Serves
4

Difficulty
Complex

Appears in

Pier

By Greg Doyle , Grant King and Katrina Kanetani

Published 2008

About

Ingredients

Rice Wine Soy Dressing

2 tablespoons soy sauce
4 tablespoons rice wine vinegar
1

Method

Make the rice wine soy dressing the day before it is required by combining all the ingredients and leaving in the fridge overnight.

To make the pickling liquid, put the sugar and white vinegar in a pan and bring to the boil. Remove from the heat, leave to cool completely and then chill.

Slice a rectangular block from the tuna belly and trim off any excess to get