Takashi Yagihashi

Seared Tuna Salad with Baby Frisee, Mache and Endive, and Sweet Onion-Yuzu Dressing Serves 4

8 ounces sashimi-quality tuna loin 1 teaspoon olive oil

Garlic Chips: 2 cups olive oil 1/4 cup very thinly sliced garlic salt

Dressing: 1/4 cup yuzu juice or 2 tablespoons each freshly squeezed lemon and lime juice 1 tablespoon grapeseed oil 2 tablespoons grated onion 1 teaspoon very finely grated ginger 1/2 teaspoon very finely grated garlic 3 tablespoons soy sauce 1/4 cup sugar 1 drop sesame oil Freshly ground black pepper

Salad: 1 cup mache 1 cup baby frisee 1 cup endive, cut into 1-inch lengths 1/2 cup sliced pink radish (1/8 inch thick) 1/8 cup julienned fresh ginger 1/8 cup chives, cut into 2-inch lengths


Slice the tuna into twenty 2 ½-inch-wide, 1-inch-long and 1/8-inch-thick slices. Place a nonstick sauté pan over high heat and add the oil. A few at a time, add the tuna pieces and sear quickly for just 5 seconds on each side. Transfer to the refrigerator until ready to serve.

To prepare Garlic Chips: Heat the oil in a small saucepan over medium-high heat until it reaches 300 F. Add the garlic and cook for 5-6 minutes, until golden brown. Transfer to paper towels to drain and sprinkle lightly with salt.

To prepare the Dressing: Combine all the ingredients in a bowl and whisk well. The dressing can be refrigerated for up to 1 week.

Toss the mache, frisee, endive and radish together in a bowl. To serve, place about 1 cup of the mixed greens on the left side of a large, rectangular plate. Lay 5 slices of the tuna side by side to the right of the greens. Scatter the ginger and chives over the tuna and top each slice with 1 garlic chip. Finish by drizzling 2 tablespoons of the dressing on the greens and tuna slices. Serve Chilled.

Related Posts