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Tuna tataki with shaved asparagus

Name: Tuna tataki with shaved asparagus
Yield: 4
Ingredients: 400g piece sashimi grade tuna; 1 tablespoon olive oil, plus extra to brush; 1 teaspoon shichimi togarashi; 8 thick asparagus spears, woody ends trimmed; 1 tablespoon rice vinegar; 1 cup baby Asian salad leaves; 2 tablespoons rice vinegar; 1 teaspoon caster sugar; 1 teaspoon finely grated fresh ginger; 2 tablespoons finely grated daikon (Asian white radish), squeezed of excess liquid in paper towel; 1/3 cup (80ml) soy sauce; 2 tablespoons mirin

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by Jill Dupleix

Food writer

Oct 03, 2015

A healthy Asian-style meal that delivers restaurant-quality results. The light soy dressing and shaved asparagus accentuates the freshness of the tuna tatki and the shichimi togarashi.

400g piece sashimi grade tuna
1 tablespoon olive oil, plus extra to brush
1 teaspoon shichimi togarashi
8 thick asparagus spears, woody ends trimmed
1 tablespoon rice vinegar
1 cup baby Asian salad leaves

Soy dressing

2 tablespoons rice vinegar
1 teaspoon caster sugar
1 teaspoon finely grated fresh ginger
2 tablespoons finely grated daikon (Asian white radish), squeezed of excess liquid in paper towel
1/3 cup (80ml) soy sauce
2 tablespoons mirin

Method

1.

Fill a bowl with water and ice cubes, and set aside. Brush tuna with extra oil and season well. Heat a frypan over high heat and sear tuna for 2-3 minutes, turning to brown all sides (the inside should be rare). Remove and plunge into iced water for 5 minutes to stop the cooking process, then pat dry with paper towel and sprinkle all over with shichimi togarashi.
2.

Using a vegetable peeler, shave the asparagus lengthways, then thinly slice any remaining asparagus on the diagonal.
3.

Mix the tablespoon of oil and rice vinegar in a bowl and season. Toss with the asparagus and baby leaves.
4.

For the dressing, mix vinegar and sugar in a bowl to dissolve sugar, then mix in ginger, daikon, soy and mirin.
5.

Arrange salad on a platter. Use a sharp knife to thinly slice tuna and arrange slightly overlapping, on the salad. Drizzle the soy dressing over the tuna and serve.