Nobu's Tuna Tataki Sashimi Salad with Matsuhisa Dressing Recipe
- Yield:4
Ingredients
- 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
Directions
-
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.
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.
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.
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4.
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5.
Matsuhisa Dressing
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6.
Rinse the onion in cold water to get rid of the sharpness. Drain well.
-
7.
Mix thoroughly the onion, soy sauce, vinegar, sugar, mustard powder, salt, and black pepper in a bowl with 4 teaspoons of water.
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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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