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 Province, 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 salad, prepared (Available at Asian Markets or specialty
seafood markets)
1 oz Wasabi Tobiko (Optional)
1 package of Daikon sprouts (3 oz)
4 tbsp Sriracha-lime vinaigrette (See recipe below)
¼ cup Sriracha sauce
½ cup fresh lime juice
2 cloves of garlic
1 tsp sugar
1 oz. fresh ginger, grated
1 cup peanut or canola oil
Heat canola oil in a frying pan over high heat until it starts to lightly smoke, but do not overheat.
Season tuna with sea salt on all sides.
Sear each side for about 30 seconds for rare to medium-rare or if you prefer well done, sear about 45 seconds on each side.
Sprinkle togarashi spices on all sides of tuna, the more you add, the spicier it will taste.
Slice cucumber into thin long strips and place as a bed on serving plates (tip: use a vegetable peeler for slicing).
Place seaweed salad on top of cucumbers.
Arrange sliced tuna on top of salad and cucumbers.
Swirl sriracha-lime vinaigrette around plate, sprinkle the wasabi tobiko.
Garnish with Daikon sprouts and enjoy!
Combine all ingredients in 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.
8466 St. Helena Highway
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