Fresh Seared Tuna with Seaweed and Cucumber Salad (Nula)

Fresh Seared Tuna with Seaweed and Cucumber Salad
Fresh Seared Tuna with Seaweed and Cucumber Salad
This image courtesy of Heinz Von Holzen

An excellent combination of lightly seared or blanched tuna (the outside cooked for a few seconds while the inside is still raw), crunchy cucumber slices and chewy wakame seaweed.


Preparation Time15 min

Cooking Time5 min


  • 8 ounces (250 g) fresh sashimi-grade tuna
  • Oil, to sear
  • 1 1/2 heaped tablespoons dried wakame seaweed, rinsed and soaked in water to soften
  • 1 small Japanese cucumber
  • 1 teaspoon salt
  • mioga or spring onion, white part only, thinly sliced, to garnish
  • Miso Mustard Dressing:
  • 5 1/2 tablespoons white miso
  • 1 1/2 teaspoon sesame paste or smooth peanut butter
  • 2 1/2 tablespoons rice vinegar
  • 1/2-1 tablespoon sugar
  • 2 teaspoons Japanese soy sauce
  • 1-2 teaspoons prepared Japanese mustard paste


  1. In a small bowl, mix all the ingredients for the Miso Mustard Dressing and set aside.

  2. Heat a skillet with a few drops of oil and lightly sear the tuna for a few seconds on all sides. Alternatively, boil a cup of water in a saucepan.  Using a pair of chopsticks, plunge the tuna in the boiling water for 5 to 10 seconds until the flesh on the outside starts to turn pinkish white. Remove and chill in ice water for a few seconds, drain and cut into sashimi-thin slices.

  3. Rub ½ teaspoon of the salt onto the cucumber skin. Then, halve the cucumber lengthwise and cut into paper-thin strips.  Sprinkle with the remaining salt, mix and set aside for 5 minutes. Rinse off the salt and gently squeeze out the moisture.

  4. Arrange the tuna, wakame and cucumber on a platter. Top with a little of the dressing and garnish each serving with strips of mioga or spring onion.

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