Prepare the Tuna

Prepare the Marinated Cabbage

Prepare the Pickled Vegetables

  • Shallots 100.0 g
  • Red finger chile 6.0 each
  • Turmeric, ground 4.0 g
  • Cashews 40.0 g
  • White vinegar 200.0 ml
  • Sugar 15.0 g
  • Carrots, batons 200.0 g
  • Cucumber, batons 200.0 g
  • Red chile, sliced thin diagonal 175.0 g
  • Red onion, wedges, 1mm thick 150.0 g
  • Peanut, toasted, coarsely chopped 120.0 g
  • Black sesame seeds 10.0 g

Finish the Dish

  • Spring onion, finely shredded for garnish
  • Nori sheets, shredded 20.0 each
  1. Prepare the Tuna

    • Cut the tuna to 10rectangular pieces of 2 cm thickness. Brush with Knorr® Ultimate Intense Flavors Miso Umami, as needed. Pan sear quickly before serving.
  2. Prepare the Marinated Cabbage

    • Season the cabbage with Knorr® Ultimate Intense Flavors Miso Umami, sesame oil and sesame seeds. Season to taste.
  3. Prepare the Pickled Vegetables

    • Clean and cut the vegetables.
    • Prepare spice paste by placing the shallots, red chili, turmeric powder and cashews in a blender. Blend to a paste.
    • Transfer paste to a pan and lightly sauté. Add in vegetables and toss well to mix. Add vinegar and sugar. Reduce slightly and transfer to a bowl to cool. Finish with chopped peanuts and black sesame seeds.
    • Finish the Dish

      • Slice the tuna block. Serve with a portion of the spicy pickled vegetables, 30 gram marinated cabbage, and 2 pieces of nori. Top with scallions.