Tuna Carpaccio With Daikon And Wasabi Emulsion

Ingredients

• 10 1/2 ounce sashimi-grade tuna loin
• 2 tablespoon extra virgin olive oil
• 1/4 teaspoon sea salt
• 1 medium-sized daikon
• 20 pieces of nori
• 5 tablespoon soy sauce
• 1 tablespoon chili flakes
• 2 cup water
• 1 cup mirin
• 1 egg yolk
• 1 teaspoon white wine vinegar
• 1/2 teaspoon dijon mustard
• 1/4 cup canola or grapeseed oil
• 2 tablespoon wasabi powder
• salt to taste
• 1 tablespoon yuzu juice
• 1 tablespoon sesame oil