TUNA SASHIMI SALAD

Tuna Sashimi Salad image

Provided by jingweel

Time 20m

Yield Serves 4

Number Of Ingredients 20

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Sashimi
225 grams very fresh yellowfin tuna
1 tablespoon cracked black pepper
1/2 teaspoon kosher salt
1 tablespoon sesame oil
1/2 teaspoon soy sauce
Salad
1 Boston lettuce, hand torn, large pieces
2 radishes, very thinly sliced
50 grams red onion, very thinly sliced
4 Campari tomatoes, thinly sliced, 4mm thick
Dressing
50 grams cilantro (coriander) leaves, finely chopped
1 tablespoon Dijon mustard
100 grams mayonnaise
1-2 tablespoons fresh squeezed lemon Juice
Kosher salt and fresh ground black pepper
1/4 teaspoon cayenne pepper
1 teaspoon hot chili sauce
1 tablespoon fine sugar

Steps:

In a small bowl rub the tuna in sesame oil, soy sauce, salt and pepper cover and marinate for 45-60 minutes at room temperature.
For the dressing, combine all ingredients cover and refrigerate for one hour. To achieve the correct consistency, add water (about 1 tablespoon) just before serving until the dressing has the consistency of heavy cream. To balance the flavors of acidic, sweet and hot, adjust by adding lemon juice, sugar or hot sauce.
In a very hot iron skillet, saute the tuna for one minute on each side. Wrap tightly in plastic wrap and refrigerate until ready to use. Slice thinly just prior to serving.
In a large bowl, combine all salad ingredients, cover and refrigerate until ready to use.
To serve, arrange the salad in a shallow bowl or flat plate, place thin slices of the tuna over the salad, top with the cilantro dressing. Garnish with lemon zest.
Serve chilled