Ingredients:
sea salt
ground black pepper
7 ounces fresh tuna filets ( sushi or sashimi grade)
2 ounces mesclun or 2 ounces baby greens
3/4 cup finely chopped onions
2 tablespoons rice vinegar
2 teaspoons water
1/2 teaspoon granulated sugar
1 pinch sea salt
1/4 teaspoon mustard powder
1/4 teaspoon ground black pepper
4 teaspoons grapeseed oil
4 teaspoons sesame oil
3 tablespoons soy sauce
Directions:
Preheat a grill or broiler or lightly oiled cast iron pan.
Season the fish with a little sea salt and black pepper.
Briefly sear the tuna until its surface turns white.
Plunge the filet into iced water to stop it from cooking any further.
Shake off the excess water.
When sliced, the center of the tuna should be very pink with the edges seared white.
For the dressing, combine the onion, rice vinegar, water, granulated sugar, pinch of sea salt, mustard, ground black and ground black pepper in a bowl.
Stir until the salt and mustard have dissolved.
Add the grapeseed and sesame oils and soy sauce.
Mix well.
Pour 1/4 to 1/2 cup of the onion dressing into a serving dish.
Arrange the salad greens into the center of the dish.
Cut the tuna into thin slices.
Place the tuna around the salad greens.
Drizzle with a bit of the dressing and serve cold.
Garnish with carrot curls, sliced green onions, white radish strings, or a bit of seaweed for an added twist.
Enjoy!
Servings: 4
Time preparation: 30 min.
Time total: 30 min.