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Seared Tuna Salad with Miso Dressing



Ingredients

Miso Dressing

2 Tbsp (30 ml) miso paste
2 Tbsp (30 ml) rice vinegar
2 Tbsp (30 ml) honey
½ Tbsp (7,5 ml) soy sauce
a thumb-size knob of ginger, peeled and chopped
1 garlic clove, chopped
2 tsp (10 ml) sesame oil
zest and juice of 1 small lemon
1-2 Tbsp (15-30 ml) water (if needed to loosen up the dressing)

Tuna

salt
500 g sashimi-grade yellowfin tuna block, cut widthways into 3
2 Tbsp (30 ml) olive oil

Salad

20 g wild rocket, washed
1 small purple cabbage, finely sliced
1 small cucumber, peeled into ribbons
½ C (125 ml) mixed bean sprouts
200 g edamame beans, steamed according to the packaging instructions
100 g sugar snap peas, sliced lengthways
2 spring onions (green part only), thinly sliced
½ a small grapefruit, peeled and cut into small segments
1 Tbsp (15 ml) white sesame seeds, lightly toasted
1 Tbsp (15 ml) black sesame seeds, lightly toasted

lime wedges to serve

Method

Miso Dressing

Place all of the ingredients, except for the water, into a bowl and blitz with a hand blender. Taste and adjust seasoning and add water, a little at a time, if needed to loosen. When you have reached the right consistency, cover and set aside until ready to use.

Tuna

Season the tuna on all sides with salt. Preheat a large, non-stick frying pan over medium-high heat. Add the olive oil and then fry a tuna block for 15-20 seconds a side, you want a thin, even seared border all the way around.  Use a pair of silicone kitchen tongs to carefully turn the tuna. Repeat until all of the tuna blocks are seared. Set aside to rest.

Salad Assembly

Build the salad in layers starting with the rocket and purple cabbage on the bottom. Top with cucumber ribbons, sprouts, edamame beans, sugar snaps and spring onions. Finish with grapefruit segments and sesame seeds and then drizzle some of the dressing over the salad. Using a sharp chef’s knife, slice the tuna into ½ cm slices and lay the slices over the salad. Drizzle the tuna with a little dressing and finish with sesame seeds. Serve with any remaining dressing on the side and lime wedges for squeezing over.

Enjoy with 2021 La Motte Vin de Joie Rosé

Recipe by Crush


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