Seared Tuna w/Miso Vinaigrette & Pickled Vegetables
Perfectly seared tuna served with crunchy pickled vegetables and a mild miso vinaigrette.
- 10 ounces sashimi grade tuna
- 1/4 black sesame seeds
- pinch red chili flakes (optional)
- 1 Tablespoon fresh cracked black pepper
- sesame oil
*cajun seasoning can be used instead of sesame seed preparation
- 2 TB miso paste
- 2 TB orange juice
- 2 TB fresh lemon juice
- 2 TB vegetable oil
- 1 TB rice wine vinegar
- 1 TB fresh ginger, grated
- 1 Japanese cucumber, thinly sliced
- 1 medium carrot, peeled, thinly sliced, slivers
- 1 daikon (turnip), thinly sliced, slivers
- 1 tablespoon Hawaiian salt
- Water as needed
- 1-inch ginger, peeled, thinly sliced
- 1/2 cup rice wine vinegar
- 1/2 cup sugar
Put sesame seeds, black pepper and chili flakes in a shallow bowl or plate. Rub entire block of fish in sesame oil, coat with sesame seed mixture. Heat a lightly oil, heavy skillet or cast iron skillet until extremly hot. Sear tuna for 45-60 seconds on each side.
Mix all ingredients in a bowl and chill until ready to use.
In a saucepan over medium heat; warm vinegar. Remove from heat; stir in sugar until dissolved. Set aside to cool completely. In a large mixing bowl; toss together cucumber, carrot, daikon and salt. Allow to sit 15 minutes. Rinse and drain well. Squeeze all remaining water. Return to mixing bowl; toss with ginger and vinegar mixture.
Pour a thin layer of miso sauce on the plate. Place a pile of pickled vegetables on edge of plate, slice seared tuna thinly and plate.