Tuna Tataki and Mizuna Salad with Garlic-Miso Dressing

Name: Tuna Tataki and Mizuna Salad with Garlic-Miso Dressing
Yield: 3 servings
Cuisine: American
Ingredients: 200 grams Block of sashimi grade tuna; 4 bunches Mizuna; 1 Tomato; 1/2 tbsp Soy sauce; 1 tsp Vegetable oil; 1 Chopped scallion; 1 Shredded nori seaweed; 3 tbsp Olive oil; 1 clove Grated garlic; 2 tbsp Blended miso; 2 tbsp Rice vinegar (or grain vinegar); 1 tbsp Water; 1 tbsp Ground sesame seeds

cookpad.japan @cookpad_jp

I had a craving for mizuna, so I made this salad with the tuna that was on sale.

If you are using grain vinegar, add 1 tablespoon of it first, then check the taste and adjust the amount. Recipe by RED_SPIC

I had a craving for mizuna, so I made this salad with the tuna that was on sale.

If you are using grain vinegar, add 1 tablespoon of it first, then check the taste and adjust the amount. Recipe by RED_SPIC

cookpad.japan @cookpad_jp

I had a craving for mizuna, so I made this salad with the tuna that was on sale.

If you are using grain vinegar, add 1 tablespoon of it first, then check the taste and adjust the amount. Recipe by RED_SPIC

I had a craving for mizuna, so I made this salad with the tuna that was on sale.

If you are using grain vinegar, add 1 tablespoon of it first, then check the taste and adjust the amount. Recipe by RED_SPIC

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Ingredients

3 servings

200 gramsBlock of sashimi grade tuna
4bunches Mizuna
1Tomato
1/2 tbspSoy sauce
1 tspVegetable oil
1Chopped scallion
1Shredded nori seaweed
For the dressing:
3 tbspOlive oil
1 cloveGrated garlic
2 tbspBlended miso
2 tbspRice vinegar (or grain vinegar)
1 tbspWater
1 tbspGround sesame seeds

Saved

Steps

1

Heat a skillet over medium heat. Swirl in the vegetable oil and sear all sides of the tuna about 30 seconds each.
2

Once the tuna is seared on all sides, transfer it onto a plate and drizzle on the soy sauce while still hot. Wrap it with plastic wrap and chill in the refrigerator for a while to let the taste penetrate.
3

Rinse the mizuna with water, cut into about 5 cm lengths and drain the water well. Cut the tomatoes into bite-sized piece.
4

Combine the ingredients for the dressing. Add the water gradually toward the end to avoid it from separating!
5

Add half the amount of dressing onto the mizuna and tomato, and toss them evenly.
6

Once the tuna is cool enough, slice into the desired thickness.
7

Spread the mizuna and tomato in a serving bowl and top them with the sliced tuna. Pour in the remaining half of the dressing and sprinkle with green onion and nori seaweed if desired and it is done.