Dinner inspiration for the Fourth of July holiday weekend! Serve with your favorite chilled wine - perfection.
Seared Tuna Salad with Matsuhisa Dressing
adapted from Food Network
- 10 ounces sushi-grade bluefin toro tuna
- Sea Salt
- Freshly ground black pepper
- 6 cups mixed baby greens (we don’t add so much salad, and typically use a box of microgreens for 3-4 people)
- 3/4 cup finely chopped Maui onion (I use a red onion or Vidalia onion)
- 2 tablespoons plus 2 teaspoons soy sauce
- 2 tablespoons plus 1 teaspoon rice vinegar
- 2 teaspoons water
- 1/2 teaspoon sugar
- Pinch sea salt
- 1/4 teaspoon powdered mustard
- Pinch freshly ground black pepper
- 4 teaspoons grapeseed oil
- 4 teaspoons sesame oil
For the dressing:
Combine all of the ingredients except the oils. I placed ingredients #1-8 in a mini food processor so the onion would be chopped up extra fine. When the salt is fully dissolved, add the oils. Set aside. (The onions do need to be chopped really fine, if you can do that then it is almost better not to make it in a food processor and just toss all ingredients well)
For the tuna:
Sprinkle a little sea salt and pepper on the tuna. Briefly sear the tuna on all sides until its surface turns white (I use a cast iron pan, and cook it for just a couple of seconds on each side in grapeseed oil). Plunge the fish into a bowl of ice water to stop it cooking any further. Shake off the excess water.
Cut the tuna into 1/8 inch thick slices. Toss the greens with some of the Matsuhisa dressing and place on a plate. Top with the sliced tuna. Drizzle with a little more dressing.