Miso Umami Seared Tuna with Pickled Vegetables and Toasted Nuts
Fresh yellowfin tuna is brushed with Knorr Intense Flavours Miso Umami before being seared and served with spicy pickled vegetables, sesame marinated cabbage and crispy nori
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.