Sesame Tuna, Avocado and Cress Salad

Name: Sesame Tuna, Avocado and Cress Salad
Yield: Serves 4
Cuisine: Japanese
Ingredients: 2 teaspoons shredded Pickled Ginger; 1 small cucumber, finely sliced; 4 green onions, finely sliced on the diagonal; 1 long green chilli, finely sliced; 1 large avocado, diced; 350 g sashimi-grade bluefin or yellowfin tuna, trimmed; 1 teaspoon black sesame seeds; 1 teaspoon white sesame seeds, roasted; 1 tablespoon sea salt; 1 tablespoon freshly ground black pepper; 20 ml vegetable oil; 20 ml light soy sauce; ½ teaspoon sesame oil; 20 ml Chinese black vinegar; ¼ teaspoon chilli oil; 1 tablespoon shiro (white) miso paste; 20 ml mirin; 1 punnet chervil cress; 2 teaspoons fresh lime juice, strained; ½ teaspoon freshly ground black pepper; 250 ml vegetable oil; 1 punnet micro watercress; 20 ml Japanese rice vinegar; 1 punnet shiso cress; 1 punnet coriander cress

Preparation info

Serves
4

Difficulty
Easy

Appears in

Fire

By Christine Manfield

Published 2008

About

An easy-to-prepare salad that captures the essence of Japanese technique and taste. Regardless of season, it’s always wise to have a salad like this in your repertoire for its clean and refreshing flavours.

Ingredients

350 g sashimi-grade bluefin or yellowfin tuna, trimmed
1 tablespoon sea salt
1

Asia
Japan
Fish course
Pescatarian
Tokyo

Method

To make the dressing, whisk all the ingredients together in a bowl until emulsified.

To prepare the tuna, mix the salt, pepper and sesame seeds together and rub into the tuna, then roll it in the oil.

Heat a frying pan and sear the tuna briefly to seal the sesame seasoning onto the surface. Remove from the heat and rest on ice for 30 seconds to stop the cooking process, then cut