Ken Senju’s Seared Tuna Salad

Recipe Courtesy of Ken Senju Photography by Jessica Edwards Food

Chef Ken Senju of Beverly Hills’ acclaimed Matsuhisa, the cornerstone of the Nobu restaurant chain, shares a favorite recipe in honor of Father’s Day.

Ken Senju’s Seared Tuna Salad

INGREDIENTS

  • Big Eye tuna  6oz
  • Yellow beets 1 pc
  • Asparagus 6pcs
  • Baby spinach
  • White onion (half)

Sauce for the tuna

  • Soy sauce 50ml
  • Rice vinegar 25ml
  • Lemon juice 1 teaspoon
  • Yuzu koshou 1 teaspoon

Sauce for spinach & beets

  • Olive oil 75ml
  • Yuzu juice 25ml
  • Black pepper (pinch)

DIRECTIONS

Tuna

  • Salt and pepper the whole tuna and then pan-sear all sides only for a few seconds.  Immediately place into an ice bath for 5 minutes.  Dry the tuna with a paper towel. Then cut the tuna into thin slices, slicing it in the direction going against the vein

Yellow beets

  • Wrap in aluminum foil then put it in the oven (350 degrees) for an hour and a half (Depending on the size). Leave it out to cool, then peel the skin and cut.

Asparagus

  • Sauté with olive oil and salt and pepper.

Crispy onion

  • Cut the raw onion into thin slices and then rinse them under cold water. Drain and then dry the onions with a paper towel. Dust the onions with equal parts flour and corn starch. Fry them in 280 degrees until golden brown.


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