Seared Skipjack Tuna

Seared Skipjack Tuna
Photographed by TAKAHIRO IMASHIMIZU


Recipe by
Hideko Noguchi

Average

Seafood

Healthy

Quick

240kcal

15minutes

Calorie count is per serving.

Ingredients (Serves 2)

  • 1 fillet skipjack tuna (with skin)
  • 1 myoga ginger (cut lengthwise in half and thinly sliced)
    Note

    Belongs to the ginger family. The flower buds are eaten before blooming. The special flavor stimulates the appetite . Often used for garnish.

  • 1/2 daikon radish, grated and drained lightly
  • 2 cloves garlic (minced)
  • Hoso-negi green onion (chopped), as needed
  • [ponzu soy sauce]

    • 50 ml citrus juice (bitter summer orange or pomelo)
      Note

      bitter summer orange:A citrus fruit. Somewhat flat and grow to about 400-500 g. Pomelo:One of the biggest citrus fruits. Comes in many shapes- round, flat, and egg-shaped. Usually about 15 cm in diameter and 1 kg. You can find them as big as 2-3 kg.

    • 50 ml soy sauce
  • [ponzu soy sauce]

    • 50 ml citrus juice (bitter summer orange or pomelo)
      Note

      bitter summer orange:A citrus fruit. Somewhat flat and grow to about 400-500 g. Pomelo:One of the biggest citrus fruits. Comes in many shapes- round, flat, and egg-shaped. Usually about 15 cm in diameter and 1 kg. You can find them as big as 2-3 kg.

    • 50 ml soy sauce
  • Salt, as needed

Directions

1

Place the fillet with the skin side down on a cutting board and stick five metal skewers into the meat so that the tips radiate out like a fan, making sure not to pierce the skin.

2

Hold the fillet directly over a high flame to sear the skin. Rotate to lightly sear the meat. Plunge into ice water and remove the skewers by twisting. Once the fillet is cool, remove and pat dry with a paper towel.

Advice

Plunging the seared fillet in ice water prevents overcooking.

3

Place the fillet, skin side up, on the cutting board and cut into 1 cm slices. Rinse the myoga slices in water and pat dry.

Advice

Position your knife so that you'll be cutting against the grain of the fish, creating a 90-degree angle with the grain. Start at the base of the blade and draw the knife toward you, using the entire blade from base to tip so as not to damage the flesh.

4

Arrange the slices on a plate so that they overlap slightly. Lightly salt and pat down. Top with grated radish, garlic and green onions. Pat down. Garnish with myoga and pour ponzu soy sauce over the entire dish.

Advice

Lightly salting the fish helps to remove the fishy taste.