Ingredients

• 2 pounds sushi grade tuna, small dice
• 1 teaspoon salt
• 1/8 teaspoon cayenne pepper
• 1/4 cup extra virgin olive oil
• Fresh white pepper, to taste
• 1 English cucumber, brunoise, with no seeds
• 1 teaspoon black sesame seeds
• 1/2 teaspoon salt
• 1 tablespoon pickled ginger, minced
• 1 jalapeno, brunoise, no seeds
• Juice of 1 lemon
• 1 cup lemon juice
• 1 cup soy sauce
• 1 cup chicken stock
• 1 1/8 cup chili oil
• 1/3 cup sesame oil
• 1 teaspoon butcher ground pepper
• Pinch ground cumin
• 1 teaspoon grated ginger

Instructions

1. In a large mixing bowl place the tuna. Incorporate the remaining ingredients and mix thoroughly. Refrigerate tuna until needed.
2. In a bowl combine all ingredients. Incorporate evenly and reserve until needed.
3. Place all ingredients in a bain-marie. Wrap tightly with plastic and place in a double boiler and allow to steep for 3 hours. Allow sauce to cool then strain through a china cap. Reserve until needed.
4. To plate place a mound of tuna tartare in the middle of the plate and surround with cucumber relish. Drizzle ponzu sauce around. Serve immediately.