Muguro tataki (seared tuna)

Method

1. To make the dressing, combine the apple and onion with the rice vinegar.

2. Mix the sake and caster sugar in a small saucepan, and place over a moderate heat, whisking until the sugar has dissolved. Increase the heat momentarily to burn off any alcohol and leave to cool before stirring into the apple mixture.

3. Using a mortar and pestle, grind the sesame seeds, garlic, ginger, mustard seeds, 7 spice powder and spring onion together, until they become a paste.
Add to the apple mixture.
4. Mix the dashi and miso together and add to the apple mixture.

5. Stir in the soy, sesame and rice oil, and set aside.

6. Season the tuna fillet with white pepper and sea salt, and rub with rice oil. Sear in a hot pan for 40 seconds on each side. Transfer the tuna into a heap of crushed ice - this stops the cooking process. Leave to cool before cutting into 4mm thick slices.

7. Combine the daikon and spring onion, and arrange on a plate. Top with the tuna and spoon over the dressing. Serve straight away with mixed salad leaves.


Cooks note Barley miso is a thick paste made from fermented barley and soybeans - it's used to flavour soups, stews and sauces and is available in jars from good supermarkets and oriental stores.

Recommended wine: Ribolla Gialla. Contact Mille Gusti - millegusti@@hotmail.com, or telephone 020 8997 3932

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Ingredients

For the dressing

1/2 Granny Smith apple, grated
2 tbsp grated onion
75ml rice vinegar
30ml sake
1 tsp caster sugar
1 tsp Sesame seeds, toasted
1 garlic clove, crushed
2 cm piece root ginger, finely grated
1 tsp brown Mustard seeds
1 tbsp 7-spice powder
2 Spring onions, chopped
50ml dashi, (Japanese stock)
25g barley miso
100ml dark Soy sauce
1 tsp Sesame oil
20ml rice oil

For the tuna

150g very fresh tuna fillets
salt and ground white pepper
40g daikon radish, cut into thin strips
2 Spring onions, chopped
mixed herb salad, to serve

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