July 12, 2014 2:42 pm
Updated: July 14, 2014 9:06 am

Recipe: Tuna Tataki and Ponzu Dressing


Tuna Tataki Recipe:

1 loin  Albacore tuna

1 Tbsp.  32 mesh black pepper

Vegetable or grape seed oil


Ponzu Dressing:

1 cup Lemon juice

60ml Rice Wine Vinegar

2/3 cup Soy Sauce

60ml Mirin Seasoning

60ml Brown Sugar

1tsp Togarahi spice

30ml Sesame Oil

60ml Grapeseed Oil



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Sliced Red Onion, Watercress. Cilantro, Red Radishes, Lime Segments, Serano Peppers & Pea Shoots


About Chris Bisaro:

My parents were in the restaurant business and owned Bisaro downtown Vancouver. Then they opened the Dundarave Café in West Vancouver. When I was 11 years old I started working as a dishwasher, then worked my way up to a line cook.

When I was 16 years old I worked at the Cactus Club nights and weekends as a line cook. At 19 I moved to Kelowna and worked at some of the vineyards cooking, then moved back to Vancouver.

I then worked for the Glowbal Group for 4 years as a Sous Chef, and then I started at Brix as the Executive Chef. A year later they opened George Ultra Lounge and I have been the Executive Chef of both of these restaurants ever since.

About Brix:

Brix Restaurant & Wine Bar, set in a 1912 Yaletown heritage building, is known for its modern Canadian cuisine that uses local ingredients in a comfortable, yet innovative way, a strong commitment to wine and an excellent wine by the glass selection offering over 60 wines by the glass. The room is warm, inviting & artistic; the unique glass covered courtyard patio is one of the jewels of the city, heated and open year round.


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