Seared Tuna Salad

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November 5, 2015

This dish is one of the “easy to impress, easy to make” repertoire of mine. Who said you can’t cook Japanese at home?


2 Servings

4oz yellowfin tuna, sushi grade

4oz yellowtail, sushi grade

Enoki mushrooms

Bunch of watercress

2 tablespoons tobikko

1 tablespoon yuzo

wasabi, pea size

1 tablespoon sesame oil


2 tablespoons white miso paste

4 tablespoons Japanese mayonnaise

1 tablespoon honey

1 tablespoon sake

1 tablespoon Japanese vinegar


1Season the yellowfin tuna with half of the wasabi. Brush it with sesame oil. Cook the tuna in a grill pan over high heat for about a minute on each side. Once seared on the outside transfer the tuna to a bowl full with ice. Plunge it, then pat dry with paper towel.

2Slice it to 1/8 “ thick pieces.

3Slice the yellowtail to 1/8 “ thick pieces. Brush each side with yuzo juice.

4Mix all the ingredients for the miso dressing in a small bowl and set aside.

5Arrange the watercress in a plate with the enoki mushrooms. Add the yellowtail and the yellowfin tuna pieces. Top with some tobiko. Just before serving, pour the miso dressing.


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