Nobu's Tuna Tataki Sashimi Salad with Matsuhisa Dressing

Nobu's Tuna Tataki Sashimi Salad with Matsuhisa Dressing

About This Recipe

This recipe appears in: Eating in with Nobu: Tuna Tataki Sashimi Salad with Matsuhisa Dressing


  • 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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