Seared Tuna Salad
2 Servings
4oz yellowfin tuna, sushi grade
4oz yellowtail, sushi grade
Enoki mushrooms
Bunch of watercress
2 tablespoons tobikko
1 tablespoon yuzo
wasabi, pea size
1 tablespoon sesame oil
MISO DRESSING
2 tablespoons white miso paste
4 tablespoons Japanese mayonnaise
1 tablespoon honey
1 tablespoon sake
1 tablespoon Japanese vinegar
Season the yellowfin tuna with half of the wasabi. Brush it with sesame oil. Cook the tuna in a grill pan over high heat for about a minute on each side. Once seared on the outside transfer the tuna to a bowl full with ice. Plunge it, then pat dry with paper towel…
Find the full recipe at the May issue of MAZA Cooking Journals available at the iTunes store.
