INGREDIENTS
(Serves four)

Sea salt

Freshly ground black pepper

7 ounces fresh tuna fillet

2 ounces assorted mixed greens

Matsuhisa Dressing

5 ounces finely chopped onion

4 tablespoons plus 2 teaspoons soy sauce

2 tablespoons plus 1 teaspoon rice vinegar

2 teaspoons water

1 teaspoon granulated sugar

A pinch of sea salt

½ teaspoon powdered mustard

A pinch of freshly ground black pepper

4 teaspoons grapeseed oil

4 teaspoons sesame oil

METHOD

Start by making the dressing. Combine all the ingredients except the oils. When the salt is fully dissolved, add oils.

Preheat a grill or broiler. Sprinkle a little sea salt and black pepper on the tuna. Briefly sear the tuna until its surface turns white. Plunge the fillet into iced water to stop it cooking any further, then shake off the excess water.

Pour the Matsuhisa Dressing into a serving dish. Arrange the salad vegetables in the center of the dish. Cut the tuna into slices 1/8 inch thick. Roll each slice into a cylinder and place them in a petal-like pattern around the vegetables in the center.

TIPS FROM OUR CHEFS

If you can't find tuna at your local fish market, then this salad is also delicious on its own as a vegetarian dish. If you don't have grapeseed oil, you can use a good olive oil instead. This all-purpose dressing also works with meat or spooned over chilled tofu - one of Nobu san's favorite ways to enjoy it.