Tuna tataki salad

Seared tuna always makes a stunning topper to any salad.

  • Preparation Time30 mins
  • Cooking Time30 mins
  • Serves4
  • DifficultyEasy
For diced grilled watermelon:
115ml rice wine vinegar
1/2 tbsp chopped ginger
1/2 stalk lemongrass, smashed and chopped
25ml sugar
560g seedless watermelon, skin on, sliced 2cm thick, (use center wheel of the watermelon)
For lemon wasabi dressing:
1 tbsp oil
1/2 tbsp sliced shallot
1 1/2 tsp wasabi powder
1 tbsp water
30ml soy sauce
30ml lemon juice
1/2 tbsp mirin
30ml rice vinegar
1/2 tbsp white vinegar
1/2 tsp yuzu juice
55g sugar
70ml rapeseed oil

For the tuna

350g fresh ahi tuna, sashimi quality, 4 (85g) portions
2 tsp togarashi
1 tsp salt
1/4 tsp ground black pepper
1 tbsp rapeseed oil
400g mesclun greens
1/4 tsp salt
50g daikon sprouts
1/8 tsp pepper
75g medium diced jicama
4 tbsp coarsely chopped wasabi peas
125ml lemon wasabi dressing, recipe above
1 avocado, pitted and skin removed
150g diced grilled watermelon, recipe above
1) For the grilled watermelon:

In a saucepan, add rice wine vinegar, ginger, lemongrass and sugar, and bring to a boil. Turn it off and let it cool down. Marinate watermelon in this syrup for 2 hours. You must rotate the watermelon every half an hour so all sides get equally marinated. In a hot grill sear each slice of watermelon for 2 minutes on both sides. Remove from grill, take the skin off, cut in large dice and set aside.

2) For the Dressing:

In a saute pan on low heat, add 1 tbsp of oil and slowly caramelize the shallots. In a small bowl dissolve the wasabi powder in the water to create a thick paste. Add all the ingredients except the canola oil into a blender and mix until smooth. With the blender running, add the canola oil in a steady stream to create an emulsion. Store in refrigerator up to 3 days.

3) For the tuna and assembly:

Season the tuna portions with togarashi, salt and ground pepper. Sear the tuna in canola oil on all sides and cut each into 5 even slices, set aside. Meanwhile, place the mesclun in a mixing bowl and season with salt and pepper. Add daikon sprouts, jicama, wasabi peas and Lemon Wasabi Dressing, and toss it. Slice 16 thin avocado slices. Distribute the salad in equal amounts on 4 serving plates. Top with each 4 avocado slices, and arrange slices of tuna on top. Garnish the plate with the diced watermelon around the salad.

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