Nobu's Tuna Tataki Sashimi Salad with Matsuhisa Dressing

Nobu's Tuna Tataki Sashimi Salad with Matsuhisa Dressing
  • Yield:4


  • 4 1/2 ounces boneless skinless tuna fillet
  • Sea salt
  • Black pepper
  • A little grapeseed or olive oil
  • For the Sliced Salad:
  • 2 cucumbers
  • 2 baby daikon
  • 1/2 endive (chicory)
  • 1/2 red endive (treviso)
  • 1 celery stalk
  • 2 radishes
  • 1 asparagus spear
  • 1 small turnip
  • 2 myoga ginger (ginger bud)
  • 1 3/4 ounces lotus root
  • 3 tablespoons plus 1 teaspoon Matsuhisa Dressing (recipe follows)
  • Watercress
  • 5 ounces finely chopped onion
  • 4 tablespoons and 2 teaspoons soy sauce
  • 2 tablespoons and 1 teaspoon rice vinegar
  • 1 teaspoon sugar
  • 1/2 teaspoon Japanese-style mustard powder
  • Sea salt
  • Black pepper
  • 2 tablespoons and 1 teaspoon grapeseed oil
  • 2 tablespoons and 1 teaspoon sesame oil


  1. 1.

    Sprinkle the tuna with salt and pepper and press these into the fillet. Briefly sear both sides of the tuna in a little oil. When the surface has just started to cook and appears marbled, plunge the fillet into iced water to cool, then pat with paper towel until completely dry.

  2. 2.

    For the sliced salad, shaved the vegetables extremely thinly with a vegetable slicer and leave in iced water. When the vegetables are crisp, drain in a sieve. Mix the vegetables and make a heap in the center of a serving plate.

  3. 3.

    Cut the tuna fillet into 7 slices about 1/8 inch thick and roll each slice into a cylinder. Arrange the tuna rolls around the vegetables and pour the Matsuhisa Dressing on top. Garnish with watercress.

  4. 4.

  5. 5.

    Matsuhisa Dressing

  6. 6.

    Rinse the onion in cold water to get rid of the sharpness. Drain well.

  7. 7.

    Mix thoroughly the onion, soy sauce, vinegar, sugar, mustard powder, salt, and black pepper in a bowl with 4 teaspoons of water.

  8. 8.

    When the sea salt has dissolved, add the grapeseed and sesame oils a little at a time, and blend well.

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