Seared Tuna Salad Recipe
Sushi grade Maguro Tuna seasoned and seared to perfection served on top of a seaweed salad & Daikon radish
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Ingredients
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For the Seared Tuna
For the Seaweed Salad
For the Daikon Radish
Method
For the Seared Tuna
- 1
Prepare the Tuna
Start by patting the sushi grade Maguro tuna dry with paper towels. This helps to achieve a perfect sear.
- 2
Season the Tuna
In a small bowl, mix soy sauce, sesame oil, salt, and black pepper. Brush this mixture over the tuna, ensuring it is well coated.
- 3
Sear the Tuna
Heat a non-stick skillet over high heat. Once hot, add sesame seeds to the skillet. Sear the tuna for about 30 seconds on each side until the outside is golden brown but the inside remains rare. Remove from heat and let it rest before slicing.
For the Seaweed Salad
- 4
Rehydrate the Seaweed
Soak the dried seaweed in warm water for about 10 minutes until it becomes soft. Drain and squeeze out excess water.
- 5
Prepare the Dressing
In a separate bowl, whisk together rice vinegar, soy sauce, sesame oil, and sugar until the sugar dissolves.
- 6
Combine Salad Ingredients
In a large bowl, combine the rehydrated seaweed and sliced cucumber. Pour the dressing over the salad and toss gently to combine.
For the Daikon Radish
- 7
Prepare the Daikon
Thinly slice the daikon radish using a mandolin or sharp knife. Set aside for assembly.
Assembly
- 8
Plate the Dish
On a large plate, create a bed of seaweed salad. Arrange the thinly sliced daikon radish over the salad. Finally, slice the seared tuna into thin pieces and place it on top of the salad and daikon. Drizzle with extra soy sauce if desired.