Tuna Tataki Salad
Cook Time 15 minutes
2-3 good-quality tuna steaks (about 200g each)
1 tbsp. peanut oil
1 cup cherry tomatoes, halved
1 red onion, halved and very thinly sliced
1 Lebanese cucumber, peeled in intervals and very thinly sliced
4 red radishes, very thinly sliced
100g mixed baby salad greens
2 tbsp. lemon juice
1 sheet nori, toasted and crumbled
1 tsp mixed black and white sesame seeds (toasted)
3 tbsp. soy sauce
2 tbsp. mirin
1 tbsp. sake
A pinch of caster sugar
1 tsp. grated ginger
For the dressing, bring the mirin and sake to the boil, remove from the heat. Add to a bowl and add the soy sauce, sugar and grated ginger. Mix well and set aside.
If the tuna steaks are very big, halve them along the grain. Heat the peanut oil in a heavy frypan, season the tuna with a little salt, and sear the tuna for about 1 minute on each side. The tuna should still be quite raw in the centre. Transfer the tuna to a plate and pour over a tablespoon of the dressing. Cover with plastic wrap and refrigerate for at least 10 minutes. Slice the tuna across the grain into thin slices.
Toss together the tomatoes, onion, cucumber, radish and salad greens. Place on a plate with slices of tuna.
Mix the remainder of the dressing with the lemon juice and pour over the tuna and salad. Scatter with the nori and sesame seeds.