We love this recipe. It's based on the recipe that Nobu made famous at his restaurant (which I highly recommend) and on his television appearances. I often add a good amount of seaweed to the salad, just because we like it so much.
Provided by Akikobay
Categories Tuna
Time 30m
Yield 4 serving(s)
Number Of Ingredients 14
Steps:
- Preheat a grill or broiler or lightly oiled cast iron pan.
- Season the fish with a little sea salt and black pepper.
- Briefly sear the tuna until its surface turns white.
- Plunge the filet into iced water to stop it from cooking any further.
- Shake off the excess water.
- When sliced, the center of the tuna should be very pink with the edges seared white.
- For the dressing, combine the onion, rice vinegar, water, granulated sugar, pinch of sea salt, mustard, ground black and ground black pepper in a bowl.
- Stir until the salt and mustard have dissolved.
- Add the grapeseed and sesame oils and soy sauce.
- Mix well.
- Pour 1/4 to 1/2 cup of the onion dressing into a serving dish.
- Arrange the salad greens into the center of the dish.
- Cut the tuna into thin slices.
- Place the tuna around the salad greens.
- Drizzle with a bit of the dressing and serve cold.
- Garnish with carrot curls, sliced green onions, white radish strings, or a bit of seaweed for an added twist.
- Enjoy!
Nutrition Facts : Calories 316.9, Fat 16.4, SaturatedFat 3, Cholesterol 56.5, Sodium 958.8, Carbohydrate 4.2, Fiber 0.7, Sugar 2, Protein 36.5
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