Seared Tuna is easy to make and it looks gorgeous. It is one of my favourite recipes for home parties.
You can make it with a non-high-quality Tuna as well. Another reason why I like to serve this at my home party is also because I can prepare it the day before. You just need to make sure that your guests can eat raw fish beforehand.
Searing Sashimi means that it is raw inside and slightly cooked outside. It gives a roasting aroma but you can still enjoy it as a fresh Sashimi. We have seared bonito as a popular food in Japan, too.
Ingredients for Seared Tuna Sashimi tossed with Angel Hair Green Onions
- Frozen Tuna
- Black pepper
- Onion (sliced)
- Spring Onion (thin sliced)
- Garlic (sliced and deep-fried)
- Daikon Radish (grated): about 3 cm
- Soy Sauce: 2 tablespoons
- Mirin or Maple Syrup: 1 teaspoon
- Vinegar: 2.5 tablespoons
- Olive oil + vinegar + salt
- Soy sauce + vinegar + wasabi
- Soy sauce + sesame oil + vinegar
- Add grated garlic
- Add ginger juice
- Add Korean spicy paste
- or more as you are inspired…
Colum About Daikon Radish
Daikon Radish is one of the most used vegetables for Japanese cuisine. It is long white shaped radish, one of the winter vegetables which we eat either raw or cooked.
Daikon has an enzyme which breaks down protein and it helps you to digest meat or fish. Experts say that the enzyme in Daikon works better when it is grated. That’s why you can often see the Daikon mash served by grilled fish in Japan.
How to make Seared Tuna Sashimi tossed with Angel Hair Spring Onions
- Take the frozen Tuna from the freezer and leave it in the fridge or room temperature until half defrosted.
- (Option) Deep-fry sliced garlic.
How to make
- Slice the onion. If you don’t like the bitterness of fresh onions, you can soak them in salted water or vinegar + water.
- Thin-slice the spring onion and soak them in water.
- Prepare a bowl of iced water.
- Remove the moisture from the surface of the Tuna after it is half defrosted.
- Apply enough black pepper and salt on each side of the Tuna.
- Cook the Tuna in a frying pan, sear each side until the colour changes (do not cook it too long).
- When all surfaces of the Tuna have changed colour, immediately put it in iced water to stop the heat from going inside the Tuna.
- After the Tuna cools down, take it out from the water, take the mositure off the fish with kitchen paper.
- Wrap it up with kitchen paper and a plastic (sarum/clingfilm) wrap. Keep it in the fridge until it is served.
- Make the sauce. Grate the Daikon radish and add other ingredients for the sauce, mix it well.
- When you serve, put the drained onion slices on a plate, and sliced Tuna on top, then add the drained spring onions on the top. Decorate with deep-fried garlic slices.
You can pour the sauce on it in front of your guests – it will be a “wow” moment!