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Nobu's Sashimi Salad

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.

Ready In:
30mins
Serves:
Units:

ingredients

directions

  • 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.
  • Enjoy!
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RECIPE MADE WITH LOVE BY

@Akikobay
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@Akikobay
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"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."
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  1. sofie-a-toast
    Wow! A friend made this for us at a dinner party and it was out of this world! The flavors just work beautifully together.
    Reply
  2. henkydarmi
    Gona love it
    Reply
  3. Akikobay
    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.
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