• California Healthy Handrolls
• Milan Style Prawn Salad
• Fuji Apple Fish
• Nonya Style Pineapple Prawns
• Japanese Yakitoro (Tuna)
• Italian Vinaigrette Salad
• Shark's Fin soup with Bamboo Fungus and Crabmeat
• Chinese Style Chicken Tortillas

Ingredients:

Olive Oil
200 g - Fresh Tuna Fillet, Sliced
80 g - Onion Julienne

Marinade:

Not Applicable

Sauce:

200 ml - Kurozu (Japanese Black Vinegar)
50 g - Sugar
5 g - White Sesame
10 ml - Sesame Oil
10 tsp - Bean Paste

Method :

1. Heat olive oil in a pan, slightly fry the tuna fillet (the centre should still be red in colour). Then put the tuna fillet into ice water for 1 minute. Pat dry for later use.
2. Soak onion julienne in ice water for 5 minutes for less pungency and more crispiness. Drain off water for later use.
3. Mix well all the Japanese sauce ingredients until sugar is totally dissolved.
4. Put tuna fillet on top of onion julienne, pour the sauce onto it and serve.