Adam Liaw‘s Tuna Tataki Salad only takes 20 minutes and it’s super healthy.
Serves 4
Prep 20 minutes
Refrigerate 10 minutes
Cook 5 minutes
INGREDIENTS
3 good-quality tuna steaks (about 200g each)
1 tsp peanut oil
1 cup cherry tomatoes, halved
1 red onion, peeled, halved and very thinly sliced
1 Lebanese cucumber, peeled in intervals and very thinly sliced
4 red radishes, trimmed and very thinly sliced
100g mixed baby salad greens
2 tbsp lemon juice
1 sheet nori, toasted and crumbled (see Tip)
1 tsp mixed black and white sesame seeds, toasted (see Tip)
For the dressing
2 tbsp mirin
1 tbsp sake
1/4 cup soy sauce
A pinch of caster sugar
1 tsp grated ginger
METHOD
1 To make the dressing, combine the mirin and sake in a small saucepan and bring to the boil, then remove from the heat and transfer to a bowl. Add the soy sauce, sugar and grated ginger. Mix well and set aside.
2 If the tuna steaks are very big, halve them along the grain.
3 Heat the peanut oil in a heavy frypan until very hot and sear the tuna for about 20 seconds on each side. The tuna should still be quite raw in the centre.
4 Transfer the tuna to a press-seal bag and pour over a tablespoon of the dressing. Refrigerate for at least 10 minutes.
5 Slice the tuna across the grain into thin slices.
6 Toss together the tomatoes, onion, cucumber, radish and salad greens.
7 Place on a plate with slices of tuna.
8 Mix the remaining dressing with the lemon juice and pour over the tuna and salad. Scatter with the crumbled nori and sesame seeds.
TIP / To toast nori, hold a sheet with tongs and wave it over an open gas flame for just a few seconds until it becomes brittle. To toast black sesame seeds, mix them with a few white sesame seeds. When the white seeds turn golden, the black ones will be toasted, too.
The Carousel thanks Adam Liaw for this recipe from his book Adam’s Big Pot.
