Cooking with Nobu Matsuhisa

Seared Tuna with Vinegar Miso Ceviche Dressing

Vinegar Miso
• 5 oz. white miso
• Pinch mustard powder
• 1 tsp. rice vinegar
Ceviche Dressing
• 2 tbsp. lemon juice
• 1 tsp. yuzu juice
• 1 ⁄4 tsp. salt
• 1⁄2 tsp soy sauce or tamari
• 1⁄4 tsp. garlic minced
• 1⁄4 tsp. ginger grated
• 1⁄4 tsp. black pepper
• 1⁄2 tsp. aji amarillo paste
• 2 tsp. grape seed oil
• 14 oz. rectangular fillet of tuna belly, sashimi quality
• To taste salt and black pepper
• 8 oz. mesclun greens
• fresh daikon slices


  1. Mix all ingredients of vinegar miso.
  2. Mix all ingredients of ceviche dressing.
  3. Combine vinegar miso, ceviche dressing, and grape seed oil.
  4. Sprinkle tuna belly with salt and pepper and sear the surface with a kitchen torch. Cut into 1⁄2-in. (1-cm) thick slices.
  5. Arrange the mesclun greens, daikon slices, and tuna slices on a plate.
  6. Spoon the vinegar-miso-ceviche dressing over the tuna slices.

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