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Seared Tuna w/Miso Vinaigrette & Pickled Vegetables

Perfectly seared tuna served with crunchy pickled vegetables and a mild miso vinaigrette.

Posted By: Sid Alapai
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Prep Time: 5 | Cook Time: 4 | Ready In: 9
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Seared Tuna

  • 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

Miso Sauce

  • 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

Pickled Vegetables

  • 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

Cooking Process:


Seared Tuna

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.

Miso sauce

Mix all ingredients in a bowl and chill until ready to use.

Pickled Vegetables

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.

how to serve:

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.