Seasonal Bonito Seared Skipjack Tuna (Bonito) Salad

Name: Seasonal Bonito Seared Skipjack Tuna (Bonito) Salad
Yield: 1 serving
Cuisine: American
Ingredients: 1 slab Seared skipjack tuna (Katsuo-no-tataki); 1 Cucumber; 7 cm Daikon radish; 1/2 Onion (sliced); 1 pack Radish sprouts; 1 Green onions (finely sliced); 100 ml Ponzu; 50 ml Vegetable oil or olive oil; 1/2 tsp Sugar; 1/2 to 1 tsp Grated garlic; 1 Ichimi (optional)

cookpad.japan @cookpad_jp

I came up with this recipe when I didn't have enough seared tuna to go around, and now, it's something I make often.
It looks nice served in a large dish, so it also makes a good dish to serve guests.

Chinese chives, myoga, shiso (perilla) leaves, and lettuce also go well with seared tuna.
You can use this dressing for any kind of salad.
Substituting garlic with grated ginger is also delicious. Recipe by Yakkokaasan

cookpad.japan @cookpad_jp

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Ingredients

1 serving

1slab Seared skipjack tuna (Katsuo-no-tataki)
1Cucumber
7 cmDaikon radish
1/2Onion (sliced)
1pack Radish sprouts
1Green onions (finely sliced)
For the dressing:
100 mlPonzu
50 mlVegetable oil or olive oil
1/2 tspSugar
1/2to 1 tsp Grated garlic
1Ichimi (optional)

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Steps

1

Thinly slice the onion. Julienne the cucumber by first cutting on the diagonal, then slicing into matchsticks. Cut the daikon similarly into matchsticks. Roughly chop the radish sprouts into 3 cm sections.
2

Soak the prepared vegetables from Step 1.
3

Chop seared skipjack tuna (bonito) into bite-sized pieces.
4

Thoroughly drain the excess water from the vegetables and add to the seared tuna from Step 3. Combine all seasoning ingredients and drizzle over vegetables and tuna as a dressing.