Seared Skipjack Tuna

This skipjack tuna is seared over direct heat and then marinated in vinegar water. It tastes so good you won't need a sauce!

Seared Skipjack Tuna
Photographed by REIKO NANTO


Recipe by
Takashi Tamura

Average

Seafood

Vegetables

Healthy

330kcal

20minutes

Calorie count is per serving.

Ingredients (Serves 2)

  • 350 g skipjack tuna (sashimi grade/belly portion
  • [Vinegar water]

    • 100 ml rice vinegar
    • 200 ml water
  • 300 g daikon radish (grated)
  • 20 g scallion (chopped)
  • Salt

Directions

1

Sprinkle 1 teaspoon of salt evenly over the skin of the skipjack tuna. Mix the vinegar and water in a tray.

2

Stick two forks into the sides of the tuna.

3

Hold the skipjack skin side down directly over a high flame to sear the skin. When it's brown, turn over and lightly sear the other side.

4

Quickly immerse the skipjack, skin side down, in the vinegar water to prevent overcooking, and let it cool. Turn over and continue to cool.

5

Drain the skipjack and place it on a cutting board, skin side up.

6

Line a fine mesh strainer with a paper towel and strain the vinegar water into a bowl. Rinse the tray and mix the grated daikon radish, liquid and all, with 150 ml of strained vinegar water. Try some of the daikon radish. If it has a sharp bite, drain it before garnishing the tuna. If it's sweet, use as is.

7

Cut the skipjack into 5 mm slices.

8

Soak the skipjack slices in the daikon and vinegar mixture for about 10 minutes. Drain and arrange on a plate. Garnish with the radish from the tray and sprinkle chopped scallions on top.