Ingredients
Prepare the Tuna
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Yellowfin tuna 1 kg
Prepare the Marinated Cabbage
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Roasted sesame oil 10 ml
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Toasted white sesame seeds 5 g
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Salt and Pepper, to taste
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Napa Cabbage, shredded 400 g
Prepare the Pickled Vegetables
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Shallots 100 g
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Red finger chile 6 each
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Turmeric, ground 4 g
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Cashews 40 g
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White vinegar 200 ml
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Sugar 15 g
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Carrots, batons 200 g
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Cucumber, batons 200 g
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Red chile, sliced thin diagonal 175 g
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Red onion, wedges, 1mm thick 150 g
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Peanut, toasted, coarsely chopped 120 g
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Black sesame seeds 10 g
Finish the Dish
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Spring onion, finely shredded for garnish
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Nori sheets, shredded 20 each
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Spring onion, finely shredded for garnish
Preparation
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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.
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Prepare the Marinated Cabbage
- Season the cabbage with Knorr® Ultimate Intense Flavors Miso Umami, sesame oil and sesame seeds. Season to taste.
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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.
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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.