This delicious Japanese tuna salad is so fresh, healthy and clean-tasting. The recipe makes more dressing than you need but it can be stored in the refrigerator for use later.
Aburi Maguro - Japanese Seared Tuna Salad
- 2 pieces sashimi tuna (approximately 4 x 2 x 20 cm each)
- salt and white pepper
- vegetable oil
- 1 cup very finely grated daikon
- ⅓ cup very finely grated white onion
- 2 tablespoons finely sliced spring (green) onions
- 1 small - medium sized beetroot, finely julienned
- 2 tablespoons finely julienned ginger
- 1 clove garlic, finely sliced and fried to golden
- ½ tablespoon shredded celery leaves
- 1½ tablespoons shredded shiso (perilla) leaves
For ponzu dressing
- ¼ white onion, very finely grated
- 360 ml yuzu vinegar (Japanese citrus vinegar)
- 200 ml canola oil
- 2 teaspoon sesame oil
- pinch white pepper
- Season the tuna with salt and white pepper. Heat a small amount of oil in a heavy-based frying pan and sear the tuna for about 10 seconds on all sides, so the tuna is coloured on the outside but still raw inside. Leave to cool then cut into 1 cm slices and lay in a wide serving bowl.
- To make the dressing, mix the onion with two-thirds of the citrus vinegar. Combine the rest of the vinegar with the grapeseed oil, whisking just briefly. Whisk in the onion and vinegar mixture, sesame oil and pepper.
- Pour ½ cup of the dressing over the tuna. Combine the daikon and white onion and scatter over the top. Sprinkle with the spring onion, beetroot, ginger, garlic and celery and shiso leaves.