Seared Tuna with Vinegar Miso Ceviche Dressing recipe by Chef Nobu Matsuhisa

Name: Seared Tuna with Vinegar Miso Ceviche Dressing recipe by Chef Nobu Matsuhisa
Ingredients: 5 oz. ORGANIC MISO WHITE; Pinch mustard powder; 1 tsp. rice vinegar; 2 tbsp. lemon juice; 1 tsp. yuzu juice; 1 ⁄4 tsp. salt; 1⁄2 tsp soy sauce or tamari; 1⁄4 tsp. garlic (minced); 1⁄4 tsp. ginger (grated); 1⁄4 tsp. black pepper; 1⁄2 tsp. aji amarillo paste; 2 tsp. grape seed oil; 14 oz. rectangular fillet of tuna belly, sashimi quality; To taste salt and black pepper; 8 oz. mesclun greens; fresh daikon slices

Chef Nobu's Seared Tuna with Vinegar Miso Ceviche Dressing is an easy and yet sophisticated recipe to add to your favorite recipe collection.

Recipe

SearedTunaWithVinegarMisoCeviche Dressing ChefNobuMatsuhisa HikariMiso

Servings 4

Ingredients

Vinegar Miso

5 oz. ORGANIC MISO WHITE
Pinch mustard powder
1 tsp. rice vinegar

Ceviche Dressing

2 tbsp. lemon juice
1 tsp. yuzu juice
1 ⁄4 tsp. salt
1⁄2 tsp soy sauce or tamari
1⁄4 tsp. garlic minced
1⁄4 tsp. ginger grated
1⁄4 tsp. black pepper
1⁄2 tsp. aji amarillo paste
2 tsp. grape seed oil
14 oz. rectangular fillet of tuna belly, sashimi quality
To taste salt and black pepper
8 oz. mesclun greens
fresh daikon slices

Instructions

Mix all ingredients of vinegar miso.
Mix all ingredients of ceviche dressing.
Combine vinegar miso, ceviche dressing, and grape seed oil.
Sprinkle tuna belly with salt and pepper and sear the surface with a kitchen torch. Cut into 1⁄2-in. (1-cm) thick slices.
Arrange the mesclun greens, daikon slices, and tuna slices on a plate.
Spoon the vinegar-miso-ceviche dressing over the tuna slices.

Product used in this recipe

Organic Miso White
17.6 oz (500 g)

Our Organic Miso White is the traditional Shinshu-style miso made from organic rice and soybeans, with bright beige in color, excellent balance of refreshing aroma and umami. Most versatile among Hikari Miso organic miso series to match with any cooking.

Check out Organic Miso White
17.6 oz (500 g)