Ingredients Jump to Instructions ↓

  1. 10 ounces sushi-grade bluefini toro tuna Sea Salt Freshly ground black pepper

  2. 6 cups mixed baby greens Matsuhisa Dressing, recipe follows

  3. 3/4 cup finely chopped Maui onion

  4. 2 tablespoons plus 2 teaspoons soy sauce

  5. 2 tablespoons plus 1 teaspoon rice vinegar

  6. 2 teaspoons water

  7. 1/2 teaspoon sugar Pinch sea salt

  8. 1/4 teaspoon powdered mustard Pinch freshly ground black pepper

  9. 4 teaspoons grapeseed oil

  10. 4 teaspoons sesame oil

Instructions Jump to Ingredients ↑

  1. Preheat a grill or a broiler. Sprinkle a little sea salt and pepper on the tuna. Briefly sear the tuna on all sides until its surface turns white. Plunge the fish into a bowl of ice water to stop it cooking any further. Shake off the excess water. Cut the tuna into 1/8-inch thick slices. Toss the greens with some of the Matsuhisa dressing and place on a plate. Top with the sliced tuna. Drizzle with a little more dressing. Combine all of the ingredients except the oils. When the salt is fully dissolved, add the oils. Set aside.


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