A Recipe by Joachim Splichal

Ingredients

• 10 roma tomatoes
• 2 ounces extra virgin olive oil
• 1 branch thyme
• 2 cloves unpeeled garlic
• 3.5 Bigeye Tuna
• 10 green onions
• 2 avocados, lemon juice
• Green from 2 green onions, sliced thinly
• 1oz yuzu powder
• 1oz micro cilantro
• 1oz micro amaranth
• 1oz fleur d’sel
• 4 red onions
• 1⁄2 cup soy sauce
• 2 tsp ginger finely grated
• 1 cup chicken stock
• 1 cup grapeseed oil
• 1 cup soy sauce
• 1 tbsp lemon juice
• 1 tbsp rice vinegar
• 1 tsp sesame oil
• 1⁄4 oz minced ginger
• 3 cloves garlic, minced
• 1 whole shallot, minced
• 1 cup salted yuzu juice
• 2 cups unsalted yuzu juice
• 1⁄2 cup simple syrup
• 1⁄2 tsp yuzu powder