Wasabi and banno soy sauce or ponzu soy sauce-to serve
Instructions
Peel the daikon and chop into fine 2 inch-long julienne strips. Place in iced water to crisp. Drain and dry. Roughly shred the basil leaves. Mix the daikon and basil together
Add the oil to a skillet and heat. Meanwhile, season the tuna with salt and pepper. When the pan is hot, add the slice garlic and fry until slightly crispy, being careful because it can easily burn. This gives the oil a wonderful aroma. When cooked, remove the garlic with a slotted spoon and set aside
Put the tuna into the hot, garlic-infused oil in the skillet. Cook quickly, crisping both sides but being careful not to overcook the inside of the tuna should stay rare
Cut the tuna into 1 inch-wide slices and place on a serving plate. Dress with a mix of the julienned daikon, basil leaves, and cooked garlic chips
Prepare a small plate per person with a pat of wasabi and a little banno soy sauce or ponzu soy sauce for dipping