Seared Tuna with Tamari Vinaigrette Sauce
Recipe By: Norie Mori
2 thick slices of fresh sashimi Tuna (150g-200g x2)
1/4 yellow capsicum, cut sharply
1/4 red capsicum, cut sharply
4 green string beans, cooked for 2-3 minutes and sliced thin diagonally
5-6 pickling onion (or shallots bulb part), cut in half or quarter
Edamame or green peas (optional)
1-2 Tbsp Spiral Extra Virgin Olive Oil to cook vegetables and tuna
**Any colourful vegetables can be used
yellow squash, cut in half and sliced or baby corn cut in sharply
asparagus, cooked for 2-3 minutes, sliced diagonally
Tamari Vinaigrette Sauce
1/2C Spiral Extra Virgin Olive Oil
1/4C Spiral Organic Apple Cider Vinegar (or Spiral Apple Cider Vinegar)
1 clove of garlic, finely grated
1/2 Tbsp finely grated onion
1 Tbsp Spiral Wholegrain Mustard
1/2 tsp salt
Black pepper to taste
2 Tbsp Spiral Organic or Genuine Tamari
Mix all ingredients in a jar and shake well to make Tamari Vinaigrette Sauce. Set aside.
In a frying pan, heat the olive oil and sauté the onion first, then the rest vegetables. Salt and pepper to taste.
Place the vegetables nicely side of each serving plate, sprinkle edamame or green peas (optional).
In the same frying pan, heat the olive oil, salt and pepper to tuna and sear quickly the surfaces of both sides.
Pour the sauce and warm quickly. Tuna should be medium-rare (centre is still raw).
Take out the tuna and slice them and place 4-5 pieces on each plate.
Heat the sauce in the frying pan to make it a little thicker. Spoon the sauce and pour over the tuna and serve.