A fusion dish in which pan-seared tuna meets an umami miso-teriyaki sauce, served with a fresh salad of tomatoes, button mushrooms, and strawberries brightened with lime and chili.
Ingredients
- 300 g fresh tuna (steak, 300 g)
- 2 pieces ripe tomato (medium)
- 150 g fresh button mushroom
- 1 piece lime
- 1 piece fresh red chili (bird's eye or serrano type)
- 10 leaves fresh basil
- 100 g fresh strawberry
- 1 tbsp white miso (shiro miso)
- 1 tbsp soy sauce (salted)
- 2 tbsp teriyaki sauce
- 1 tsp sesame oil
- 1 tbsp extra-virgin olive oil
- to taste fine salt
- to taste ground black pepper
Method
- Take the tuna steak out of the refrigerator 10 minutes before cooking so it can come to room temperature. Pat it dry with paper towels, then lightly season all sides with salt and pepper.
- Prepare the sauce: in a bowl, combine the miso, soy sauce, teriyaki sauce, juice of the lime (squeeze one half and reserve the other half for the salad), and sesame oil. Finely slice half the chili (remove the seeds if you want less heat) and add it to the sauce. Whisk until smooth. Set aside.
- Prepare the salad: wash and thinly slice the button mushrooms (2-3 mm). Dice the tomatoes (1 cm). Wash the strawberries, hull them, and cut them into quarters. Finely snip the basil leaves (reserve a few small leaves for garnish). In a salad bowl, combine the mushrooms, tomatoes, strawberries, chopped basil, remaining lime juice, remaining sliced chili, olive oil, a pinch of salt, and pepper. Toss well and let marinate while the tuna cooks.
- Cook the tuna: heat a nonstick skillet over high heat (with no fat) until very hot. Carefully place the tuna steak in the skillet and sear for 1 minute without moving it; the edges should turn opaque and a thin golden crust should form. Turn it over and cook the other side for 1 minute. Sear the side edges for 20 seconds each, holding the steak with tongs. The center should remain translucent and pearly. Place the tuna on a cutting board, cover with a sheet of aluminum foil, and let rest for 2 minutes.
- Slice the tuna: using a very sharp knife, cut the steak into slices about 1 cm thick, perpendicular to the grain.
- Plating: divide the tomato, mushroom, and strawberry salad among the plates. Arrange the tuna slices in a rosette or in a line on top. Spoon a few spoonfuls of the miso-teriyaki sauce over the top (reserve the rest for serving alongside). Garnish with the reserved small basil leaves. Serve immediately.
Nutrition
Per serving
- Energy
- 396.2 kcal
- Protein
- 48.74 g
- Carbohydrate
- 19.94 g
- Fat
- 13.52 g
- Fibre
- 6.71 g
- Calcium
- 82.89 mg
- Iron
- 3.83 mg
- Magnesium
- 91.31 mg