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.
