Nobu's Sashimi Salad

Recipe by Akikobay
READY IN: 30mins




  • 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!