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!
Photographed by REIKO NANTO
Calorie count is per serving.
Ingredients (Serves 2)
- 350 g skipjack tuna (sashimi grade/belly portion
- 100 ml rice vinegar
- 200 ml water
- 300 g daikon radish (grated)
- 20 g scallion (chopped)
Sprinkle 1 teaspoon of salt evenly over the skin of the skipjack tuna. Mix the vinegar and water in a tray.
Stick two forks into the sides of the tuna.
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.
Quickly immerse the skipjack, skin side down, in the vinegar water to prevent overcooking, and let it cool. Turn over and continue to cool.
Drain the skipjack and place it on a cutting board, skin side up.
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.
Cut the skipjack into 5 mm slices.
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.