A surprising summer Cabernet pairing

TUNA, UMEBOSHI, BONITO, SHIITAKE, POTATO CRISPS

1 shallot finely grated
2cm piece of ginger finely grated 100ml light soy
100ml mirin
100ml rice vinegar
15ml sesame oil
40g umeboshi paste (or whole umeboshi plums finely diced)

Prep 24hrs prior
Combine all Umeboshi dressing ingredients and store in the fridge.

400g fresh, high quality tuna fillet

Dice Tuna, cover and leave in fridge.

1 egg
40ml light soy
4ml sesame oil
15ml rice vinegar
20g bonito
250ml vegetable oil

Add egg, light soy sauce, sesame oil, rice vinegar and bonito to blender. Blend on high for one minute. Continue blending on medium and slowly add oil until combined. Set aside.

100g shiitake mushrooms diced
40ml vegetable oil
5ml sesame oil
1 dried bay leaf
1 sprig of fresh thyme
1tsp toasted sesame seeds
salt

Heat oil in frying pan over high heat and sauté the shiitake mushrooms until lightly golden.
Add sesame oil, sesame seeds, bay leaf and thyme and toss in the pan for three minutes.
Set aside and keep room temperature (remove thyme stalk and bay leaf before serving).

Your preferred potato chip, we recommend Kettle Sea Salt

Place 2 tbsp of bonito emulsion in the bottom of each bowl.
Divide tuna into eight portions and place on bonito emulsion.
Divide shiitake mushrooms into eight portions and place on top of tuna.
Dress tuna and shiitake with 3 tbsp of umeboshi dressing.
Cover with potato crisps.
Enjoy with the Vasse Felix Cabernet Sauvignon.