Mince scallions, soak in water for 10 minutes then drain and squeeze out moisture

Make garlic chips by adding to sauté pan which is tilted to minimize the volume of oil needed. Then just cover the garlic slices and cook over low heat

Fry the slices until they become golden brown. Patiently turn them over from time to time. They will get brown. Then take them off, drain on paper towel and sprinkle salt

Reserve the oil for searing the block of tuna

Prepare the radish sprouts

Remove tuna from the refrigerator and season with salt and pepper

Heat up reserved oil with medium heat.

When pan is extremely hot add the block and press down for 10 seconds. Then flip over and repeat. Finally do the same for the sides (you do not have to sear the ends)

Now slice the tuna against the grain into 1/ inch slices and arrange on a plate

Drizzle Ponzu sauce around slices

Squeeze creamy mayonnaise across the slices. Much nicer if you do this with a squeeze tube

Spread scallions then the garlic chips and finally the radish sprouts

Review this Video of Kunihiro's

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