Tataki Salad Recipe
Mixed greens w/seared tuna, thinly sliced in a ponzu vinaigrette
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Ingredients
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Salad
Tuna Tataki
Ponzu Vinaigrette
Method
Salad
- 1
Prepare vegetables
Wash and spin dry the mixed salad greens. Thinly slice the cucumber into half-moons (about 1/8-inch thick). Thinly slice the radishes. Trim and thinly slice the scallions on a bias. If using avocado, halve, pit and thinly slice just before serving and toss with a little lemon juice to prevent browning.
- 2
Place the dried mixed greens, cucumber, radishes, and scallions in a large bowl and gently toss to combine. Keep chilled until plating.
Ponzu Vinaigrette
- 3
In a small bowl or jar combine ponzu sauce, rice vinegar, soy sauce, mirin, lemon juice, grated ginger and minced garlic. Whisk until combined.
- 4
Slowly whisk in the neutral oil and toasted sesame oil to emulsify. Season with 1/4 tsp freshly ground black pepper and adjust salt or ponzu to taste. Refrigerate until needed. Yield: about 1/3 cup (enough for 4 servings).
Tuna Tataki
- 5
Pat the sushi-grade tuna loin dry with paper towels. Lightly season all sides with 1 tsp kosher salt and 1 tsp freshly ground black pepper.
- 6
Heat a heavy skillet (cast-iron preferred) over high heat until very hot, about 2–3 minutes. Add 1 tablespoon neutral oil and swirl to coat.
- 7
When the oil is shimmering and just starting to smoke, lay the tuna in the pan. Sear for 20–30 seconds per side, rotating to get all four sides seared briefly so the exterior is browned while the center remains rare. Use tongs to hold the tuna on its edges to sear the ends for about 10–15 seconds each if needed. Total sear time should leave the center raw/rare.
- 8
Transfer the tuna to a cutting board and let it rest 2 minutes. Brush lightly with 1/2 tsp sesame oil for flavor. Using a very sharp knife, slice the tuna thinly (1/8-inch) on the bias into 8–10 slices.
Assembly & Service
- 9
Divide the tossed salad among 4 plates (about 1.5 cups greens per person). Fan or arrange the thin slices of seared tuna over the greens (2–3 oz tuna per serving).
- 10
Drizzle about 1 tablespoon ponzu vinaigrette over each plated salad (or serve vinaigrette on the side). Sprinkle each plate with toasted sesame seeds and an extra pinch of chopped scallion if desired.
- 11
Serve immediately so the tuna remains slightly warm and the greens stay crisp. Leftover tuna should be refrigerated and eaten within 24 hours.