Tataki de thon

Preparing the ponzu sauce:

1. 1Squeeze the juice of the 2 lemons into a bowl.
2. 2Pour the mirin into a small saucepan.
3. 3When the mirin comes to a boil, flambé it.
4. 4Add the soy sauce and heat. Turn off the heat once the liquid starts to simmer.
5. 5Let cool, then add the lemon juice and rice vinegar.
6. 6Add the kombu and katsuobushi.
7. 7Let infuse in the refrigerator for at least a few hours, up to several days, so the flavors develop.
8. 8Strain the sauce.

Preparing the Japanese mayonnaise:

1. 9Mix the mayonnaise, soy sauce, and sake.
2. 10Set aside.

Preparing the ingredients:

1. 11Cut the spring onion into thin rounds.
2. 12Peel the garlic cloves and cut them into thin slices crosswise.

Preparing the tuna tataki:

1. 13Fry the garlic slices in a pan until lightly golden.
2. 14Place them on paper towels to remove excess oil and set aside.
3. 15Season the tuna with salt and pepper on all sides.
4. 16Heat some oil in the pan.
5. 17Sear the tuna on all sides for 10 to 15 seconds.

Plating the tuna tataki:

1. 18Cut the tuna into thin slices, perpendicular to the grain.
2. 19Arrange the tuna slices on a serving plate.
3. 20Drizzle with a little ponzu sauce.
4. 21Drizzle with a little Japanese mayonnaise.
5. 22Top the tuna slices with the spring onion and fried garlic.