Ingredients
1 tsp Vegetable oil
200 grams Block of sashimi grade tuna
1/2 tbsp Soy sauce
4 bunches Mizuna
1 tbsp Water
1 Tomato
Method
Sources
📖
Recipe1M+
dataset
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Italian pasta organized by shape — which sauce belongs with which pasta
Thick dark soy — color and sweetness for braised dishes, fried rice
Naturally brewed soy — universal seasoning, marinades, dipping
Mushroom-infused dark soy — extra umami and color, vegetarian stir-fry
Professional-grade blender — silky purees, hot soups, nut butters
As an Amazon Associate, Foodgeist earns from qualifying purchases.
Italian pasta organized by shape — which sauce belongs with which pasta
Thick dark soy — color and sweetness for braised dishes, fried rice
Naturally brewed soy — universal seasoning, marinades, dipping
Mushroom-infused dark soy — extra umami and color, vegetarian stir-fry
Professional-grade blender — silky purees, hot soups, nut butters
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heat a skillet over medium heat. swirl in the vegetable oil and sear all sides of the tuna about 30 seconds each. 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. rinse the mizuna with water, cut into about 5 cm lengths and drain the water well. cut the tomatoes into bite-sized piece. combine the ingredients for the dressing. add the water gradually toward the end to avoid it from separating! add half the amount of dressing onto the mizuna and tomato, and toss them evenly. once the tuna is cool enough, slice into the desired thickness. 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.