Ingredients
- 4 1/2 boneless skinless tuna fillet
- 4 1/2 sea salt
- 4 1/2 black pepper
- 4 1/2 grapeseed or olive oil
- 4 1/2 boneless skinless tuna fillet
- 4 1/2 sea salt
- 4 1/2 black pepper
- 4 1/2 grapeseed or olive oil
- 2 cucumbers
- 2 baby daikon
- 1/2 endive
- 1/2 red endive
- 1 celery stalk
- 2 radishes
- 1 asparagus spear
- 1 small turnip
- 2 myoga ginger (ginger bud)
- 1 3/4 lotus root
- 3 tablespoon matsuhisa dressing
- 4 1/2 boneless skinless tuna fillet
- 4 1/2 sea salt
- 4 1/2 black pepper
- 4 1/2 grapeseed or olive oil
- 2 cucumbers
- 2 baby daikon
- 1/2 endive
- 1/2 red endive
- 1 celery stalk
- 2 radishes
- 1 asparagus spear
- 1 small turnip
- 2 myoga ginger (ginger bud)
- 1 3/4 lotus root
- 3 tablespoon matsuhisa dressing
- 5 ounce finely chopped onion
- 4 tablespoon soy sauce
- 1 tablespoon rice vinegar
- 1 teaspoon sugar
- 1/2 teaspoon Japanese-style mustard powder
- 1/2 teaspoon sea salt
- 1/2 teaspoon black pepper
- 1 tablespoon grapeseed oil
- 1 tablespoon sesame oil
Preparation
Baking Directions:
Tuna Tataki Sashini SaladSprinkle the tuna with salt and pepper and press these into the fillet.
Briefly sear both sides of the tuna in a little oil.
When the surface has just started to cook and appears marbled, plunge the fillet into iced water to cool, then pat with paper towel until completely dry.
For the sliced salad, shave the vegetables extremely thinly with a vegetable slicer and leave in iced water.
When the vegetables are crisp, drain in a sieve.
Mix the vegetables and make a heap in the center of the serving plate.
Cut the tuna fillet into 7 slices about 1/8 inch thick and roll each slice into a cylinder.
Arrange the tuna rolls around the vegetables and pour the Matsuhisa Dressing on top.
Garnish with watercress.
Matsuhisa DressingRinse the onion in cold water to get rid of the sharpness.
Drain well.
Mix thoroughly the onion, soy sauce, vinegar, sugar, mustard powder, salt, and black pepper in a bowl with 4 teaspoons of water.
When the sea salt has dissolved, add the grapeseed and sesame oils a little at a time, and blend well.
Tips:
Sashimi salad makes the vegetables even more appetizing.
Cut the tuna very thinly to create a texture balance.
When slicing the vegetables, cut them lengthways to show the vegetable’s natural shape.
For example, slice the cucumber, celery and ginger along the fibers.
