Tuna Tataki, Spinach Salad with Yuzu Miso Dressing, Red Pepper Sauce - James Martin Chef

Ingredients

• 100g white miso
• 100g palm sugar (can use demerara)
• 100ml mirin
• 2 x 150g tuna steaks
• 1 tbsp veg oil
• 25g white sesame seeds
• 25g black sesame seeds
• 50ml virgin olive oil
• 50ml truffle oil
• 25ml yuzu juice
• 80g baby spinach
• 20g grated grano padano
• freshly ground black pepper
• 1 tbsp dried miso powder
• 2 tbsp aji Amarillo
• 2 lemons juiced
• 10ml Yuzu
• 2 tbsp soy sauce
• 1 tsp garlic paste
• 1 tsp ginger paste
• 1 tsp sesame oil
• Chilli and leek threads
• To make the miso glaze, place all of the ingredients into a pan and bring to the boil then simmer to a glaze.
• For the tuna, place the tuna into a very hot pan with the oil. Sear all around, for 1 minute on each side, then roll in the glaze, followed by the sesame seeds. Slice.
• To make the salad, start with the dressing. Whisk all the ingredients together, then dress over the spinach and cheese.
• To make the pepper sauce, warm all of the ingredients together in a saucepan.
• To serve, plate up the leeks, salad, tuna and salmon slices and top with the sauce.