Tuna Tataki, Spinach Salad with Yuzu Miso Dressing, Red Pepper Sauce
Seared tuna glazed with mirin, sugar and white miso, served with Amarillo pepper sauce, and a side salad with a yuzu miso dressing.
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Cooking tools:
- Chef's knife
- Cutting board
- Skillet
- Saucepan
- Blender
- Mixing bowl
- Whisk
- Tongs
- Spoon
- Measuring spoon
- Measuring cup
- Plate
- Serving bowl
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
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