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–+ servings
Servings 4
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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.