This delicious Japanese salad is so fresh, healthy and clean-tasting. It follows Kimitaka Azuma's philosphy that "Simple is best!" The recipe makes more dressing than you need but it can be stored in the refrigerator.
- 2 pieces sashimi tuna (approximately 4 x 2 x 20 cm each)
- salt and white pepper
- vegetable oil
- 1 cup very finely grated daikon
- ⅓ cup very finely grated white onion
- 2 tbsp finely sliced green onions
- 1 beetroot, finely julienned
- 2 tbsp finely julienned ginger
- 1 garlic clove, finely sliced and fried to golden
- ½ tbsp shredded baby celery leaves
- 1½ tbsp shredded shiso (perilla) leaves
- ¼ white onion, very finely grated
- 360 ml Japanese citrus vinegar
- 200 ml grapeseed oil
- 2 tsp sesame oil
- pinch of white pepper
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
Season the tuna with salt and white pepper. Heat a small amount of oil in a heavy-based frying pan and sear the tuna for about 10 seconds on all sides, so the tuna is coloured on the outside but still raw inside. Leave to cool then cut into 1 cm slices and lay in a wide serving bowl.
To make the dressing, mix the onion with two-thirds of the citrus vinegar. Combine the rest of the vinegar with the grapeseed oil, whisking just briefly. Whisk in the onion and vinegar mixture, sesame oil and pepper.
Pour ½ cup of the dressing over the tuna. Combine the daikon and green onion and scatter over the top. Sprinkle with the spring onion, beetroot, ginger, garlic and baby celery and shiso leaves.