Sashimi-grade yellowfin tuna is hard to come by – so when I saw these beautifully fresh yellowfin tuna steaks on display at my local fish monger’s, I knew had to have it. I didn’t know what to do with them yet but I know that if I have no recipe for them, I will just enjoy them in their natural state as raw sashimi to bring out their sweet flavour … and lovingly indulge in them without paying restaurant price 🙂
After going through some recipes online, I have decided to go with an adaptation from famed Nobu Matsuhisa’s Seared Tuna Sashimi dressed with Matsuhisa sauce. The recipe was easy peasy and quick to prepare for a decadent weekday lunch.
Extra dressing can be stored in an airtight container up to four days in the refrigerator and according to Nobu, it is delicious with grilled meats. Try it and let me know if it works or not.
Tuna Sashimi with Matsuhisa Dressing (adapted from Martha Stewart)
Serves 2 (as starter or to share)
200g sashimi-grade yellowfin tuna steak
Sea salt, to season
Freshly ground pepper, to season
1/2 oriental cucumber, peel lengthwise with vegetable peeler into thin ribbons
Lettuce or spinach leaves, washed and leave in ice water
1 small brown onion, roughly chopped
5 tbsp plus 1 tsp Japanese soy sauce
1/4 cup plus 2 tsp rice vinegar
1 tsp sugar
1 pinch sea salt
1 pinch freshly ground pepper
1/2 tsp mustard powder
4 tsp water
2 tbsp plus 2 tsp grape seed oil (see note)
2 tbsp plus 2 tsp toasted sesame oil
1. Gently rinse the tuna steak and pat dry with kitchen towel. Cut the large steak into rectangle logs for easy searing.
2. Season all sides of the tuna with sea salt and freshly ground pepper. Heat a non-stick skillet at high heat. Once the skillet is hot, lightly sear it on all sides until 1/4 cooked on each side or for about 15-20 secs each side. Once all sides are beautifully seared, transfer the tuna to a bowl of ice bath and gently submerge it to stop the cooking process and cool it. If you prefer to eat it raw, skip this step.
3. Once the tuna has cool down, take it out and pat dry. Transfer to a cutting board and gently cut crosswise to about 1/4 inch per slice. Set aside.
4. To prepare the dressing, pulse the onion in a food processor until finely chopped. Transfer to a sieve to drain the onion juices (if there is any).
5. Place 3 tbsp finely chopped onion and all dressing ingredients (except the oils) in a bowl. Mix well until sugar and salt are dissolved. Pour the oils in and stir to combine. Taste and adjust the flavours to your heart’s content.
6. Place the cut tuna slices on a plate. Remove the vegetables, pat dry and place them on the plate together with cucumber ribbons. Then drizzle a generous amount of dressing over the tuna and salad. Serve.
Note: Grapeseed oil is neutral in flavour compare to stronger flavoured oils like olive oil. If you can’t find any grapeseed oil, you may replace them with any other neutral oil like vegetable oil or canola oil.