Ingredients
• 20g of Dilmah Ginger & Honey Tea
• 5g agar agar
• 4.7dl poultry bouillon
• Soya sauce
• Sushi vinegar
• Ginger syrup

Method
Boil the bouillon with the rest of the ingredients and put it into a bowl. Put it in the fridge. Chop the jelly in parts and mix to a smooth texture, pour into a piping bag. Keep in the fridge until use. Spaghetti of Coriander and Wasabi

Ingredients
• 5dl of water
• Coriander
• 1 coffee spoon of wasabi
• Salt
• 6g of kappa

Method
Mix water, coriander, salt and wasabi all together, filter, add the kappa, heat up to 80°C. Use a syringe and plastic tubes to make the spaghetti (textures from El Bulli)

Tuna Ceylon Souchong

Ingredients
• 30g Dilmah t-Series Lapsang Souchong
• 400g Tuna fillets
• Salt
• Pepper
• Lemongrass
• 10g fresh ginger

Method
Season the tuna fillets with sea salt and pepper, roll them into the tea, grated ginger and lemongrass, wrap up vacuum and make it marinate for 10 hours.

Sushi Rice

Ingredients
• 40g boiled sushi rice
• Sushi vinegar
• 1 cucumber

Method
Cook or steam sushi rice. Finish it up with sushi vinegar. Also use this vinegar to marinate the burnoise (cubes) of cucumber.

Grilled Scallops

Ingredients
• 4 fresh scallops
• Salt & Pepper

Method
Grill the scallops and finish with pepper and salt.

Assembly
Finally, steam 4 asparagus. Slice the tuna and serve it on a plate. Decorate with scallops, ginger jelly, spaghetti, rice and green asparagus, a couple drops of arbequina olive oil and some coriander leaves.