Togarashi Spiced Tuna
This alluring dish takes Asian fusion to a new level. Togarashi is the salt and pepper of Japan—meaning it’s used to season and elevate just about everything. Featuring gifts from the garden and the sea, you’ll love creating this elegant and unique meal. Fresh and light, this seared seasoned tuna is paired best with PEJU Sauvignon Blanc, a distinctive red and white blend served chilled.
4 tbsp canola oil
12 oz fresh tuna
Sea salt to taste
1/2 tbsp Togarashi spice mix
1 English cucumber
8 oz Wakame seaweed prepared (Available at Asian Markets or specialty
1 oz Wasabi Tobiko (Optional)
1 pkg Daikon sprouts or baby arugula
4 tbsp Sriracha-lime vinaigrette (See recipe below)
¼ cup Sriracha sauce red
½ cup Fresh lime juice
2 cloves of garlic
1 tsp sugar
1 oz. fresh ginger, grated
1 cup peanut or canola oil
Heat the canola oil in a frying pan over high heat until it starts to lightly smoke, but do not overheat
Season the tuna with sea salt on all sides.
Sear each side for about 30 seconds for rate to medium-rare or if you prefer well done, sear about 45 seconds on each side
Sprinkle the togarashi spices on all sides of tuna, the more you add, the spicier it will taste
Slice the cucumber into thin long strips and place as a bed on the serving plates (tip: use a vegetable peeler for slicing)
Place the seaweed salad on top of cucumbers
Arrange the sliced tuna on top of the salad and cucumbers
Swirl the sriracha-lime vinaigrette around the plate, Sprinkle the wasabi tobiko
Garnish with Daikon sprouts and enjoy
Combine all ingredients in the blender and blend for about a minute until well combined. Reserve until needed.
Note: The leftover vinaigrette can be refrigerated for a couple of weeks and used for other salads or over rice noodles.