Fresh Seared Tuna with Seaweed and Cucumber Salad (Nula)
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
In a small bowl, mix all the ingredients for the Miso Mustard Dressing and set aside.
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.
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.
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.
Copyright 2017 Takayuki Kosaki, Walter Wagner