Tuna Salad
Salads • Japanese
Description
Fresh tuna with a very simple dressing, vegetables, and salad leaves. The key here is, of course, the sauce. The quality of the tuna should also be good. It's not the cheapest fish, but for New Year's, it's worth spending a little extra. If you believe in Eastern traditions, these expenses will pay off handsomely.
Ingredients
- Tuna 5 oz
- Radish 0 oz
- Sweet Pepper 0 oz
- Scallions 0 oz
- Onion 0 oz
- Carrot 0 oz
- Mixed salad greens 0 oz
- Sesame Oil 0 fl oz
- Soy Sauce 0 fl oz
- Mirin 0 fl oz
- Lime Juice 0 fl oz
- Sesame bun 0 oz
- Vegetable Oil 1 tablespoon
- Red Long Chili Peppers to taste
Step-by-Step Guide
Step 1
Coat a small block of tuna in red hot pepper (it's even better to use a mix of different hot peppers). Sear it lightly in vegetable oil on all sides — just enough to give it some color. As chefs say, 'to color it'.
Step 2
Slice the cucumber, carrot (which can actually be omitted), sweet pepper, and onion into very thin strips. Cut the radish into translucent rounds. Chop the green onion into three to four pieces for each stalk.
Step 3
Mix the vegetables with the salad blend (iceberg, romaine, lolo rosso) and dress with a sauce made from sesame oil, soy sauce, mirin, lime juice, and ground sesame seeds. Transfer to a plate.
Step 4
Slice the tuna and arrange it alongside.
Step 5
Serve with wasabi and a bowl of soy sauce.
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