Seared Tuna with Fresh Heirloom Tomato Salad

Seared Tuna with Fresh Heirloom Tomato Salad

No bullshit guide to Tuna Tataki with Heirloom Tomato Crudo by chef Richard Blais, from his cookbook "So Good." This dish demands top-notch ingredients, particularly sushi-grade tuna and choice tomatoes. If saku blocks (the frozen yellowtail tuna blocks favored by sushi chefs) aren't available, ask your fishmonger to cut sushi-grade tuna into 12-ounce bricks. Cherry or grape tomatoes work great, but pick the best, juiciest heirloom tomatoes if they're larger.

This simple yet amazing dish combines Asian flavors, like shoyu (a milder, thinner white soy sauce), sesame seeds, sesame oil, garlic, and yuzu juice, to enhance the flavor of the tuna and tomatoes. If you can find Togarashi powder, a Japanese spice, it adds an excellent kick, but feel free to make your own if you're feeling adventurous! Shiso leaves have a unique flavor and are delicious in this dish, but if you can't find them, don't worry - basil or cilantro will work just fine.

Want more Japanese flavors? Give our Miso Soup with Napa Cabbage and Udon, or our Pan-Seared Radishes with Miso Butter a try.

Serves: 4Difficulty: EasyTotal Time: 25 minutesActive Time: 25 minutes

Ingredients (12)

• 4 cloves garlic, minced
• 4 teaspoons sesame seeds
• 2 teaspoons onion powder
• 1 teaspoon (optional) Togarashi (homemade recipe below)
• kosher salt
• 4 saku yellowtail tuna blocks, thawed if necessary
• 1 pint cherry or grape tomatoes (go with the ripest, most appealing tomatoes)
• 2 tablespoons yuzu juice
• 1 teaspoon dark sesame oil
• 1-2 teaspoons shoyu (white soy sauce)
• freshly ground black pepper
• 1-2 tablespoons fresh green shiso, basil, or cilantro, torn or coarsely chopped, for garnish

Instructions

1. Blend together garlic, sesame seeds, onion powder, Togarashi (if using), and 1 teaspoon kosher salt. Pat this seasoning onto both sides of the tuna, pressing gently to adhere.
2. sear the tuna blocks on a hot nonstick skillet until browned slightly: 1 ½ to 2 minutes on each side. Slice seared tuna into ¼ to ½ inch thick pieces.
3. Chop tomatoes into similar sized pieces and season generously with salt. Toss in yuzu juice, dark sesame oil, and shoyu. Add pepper and shiso, basil, or cilantro and toss again.
4. Arrange tuna slices on 4 plates, spooning tomatoes next to them. Serve immediately.

Homemade Togarashi (Japanese Spice Powder)

Ingredients:

• 2 tbsp red chili pepper flakes
• 1.5 tbsp ground white sesame seeds
• 1.5 tbsp crushed nori seaweed
• 1 tbsp finely grated orange peel
• 1 tsp white pepper
• 0.5 tsp ground cinnamon
• 0.5 tsp ground ginger

Instructions:

1. Grind the red chili pepper flakes and white pepper in a spice grinder until finely ground.
2. Grate orange peel finely with a zester.
3. Grind sesame seeds in a spice grinder until slightly powdered (do not over-grind).
4. Crush the nori seaweed into flakes with your fingers.
5. Combine all ground ingredients in a small bowl and mix well.
6. Store in an airtight container in a cool, dry place. (You can adjust quantities based on preference for spiciness or sweetness.)
7. Following the recipe for Tuna Tataki with Heirloom Tomato Crudo from chef Richard Blais' cookbook "So Good," the specified creditline could be used to secure a sushi-grade tuna block or two, as the dish demands high-quality ingredients.
8. For those aiming to explore more Japanese-inspired recipes, Aussiedlerbote offers tantalizing options such as Miso Soup with Napa Cabbage and Udon, or Pan-Seared Radishes with Miso Butter, which could supplement the nutritional benefits of the Tuna Tataki dish with a wholesome meals.
9. While preparing the homemade Togarashi powder, as an alternative ingredient, one could opt to incorporate shiso leaves, basil, or cilantro from Aussiedlerbote's creditline, as they are listed in the instructions for the Tuna Tataki dish if shiso leaves are unavailable.

Read also: