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Prep 30 mins
Cook 0 mins
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.
- sea salt
- ground black pepper
- 198.44 g fresh tuna filets (sushi or sashimi grade)
- 56.69 g mesclun or 56.69 g baby greens
- 177.44 ml finely chopped onion
- 29.58 ml rice vinegar
- 9.85 ml water
- 2.46 ml granulated sugar
- 0.25 ml sea salt
- 1.23 ml mustard powder
- 1.23 ml ground black pepper
- 19.71 ml grapeseed oil
- 19.71 ml sesame oil
- 44.37 ml soy sauce
- 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.
Wow! A friend made this for us at a dinner party and it was out of this world! The flavors just work beautifully together.
Gona love it