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Receta Tuna dressed in Yuzu Arbequino Vinaigrette

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4 votos | 4104 views

Tuna with a Japanese twist

Tiempo de Prep:
Tiempo para Cocinar:
Raciónes: 1 人分


Cost per recipe $7.08 view details
  • Yuzu and Canena Arbequino Vinaigrette:
  • -- 100cc Orange Juice
  • -- 50cc Yuzu Juice
  • -- Reduce OJ and YJ by half to 75cc
  • 10g Dijon Mustard
  • 25ml Shoyu
  • 100g Extra Virgin Olive Oil, Spanish, Spicy
  • 25g Yuzu Kosho
  • tt Salt & Pepper
  • 120g Tuna Steak
  • tt Oil, pure
  • tt Salt & Pepper
  • 2ea Red Trevise
  • 4ea Grapefruit Piece
  • 2ea (25g) Shiitake, slice thin, saute crispy
  • 1g Thyme
  • 5g Mizuna
  • 1ea Radish, thin slice
  • 2g Wakegi, slice thin
  • 20g Yuzu Arbequino Vinaigrette
  • 10g Extra Virgin Olive Oil, Spanish, Spicy
  • tt Maladon Sea Salt
  • tt Fresh Yuzu Skin, grated


  1. -- For the Vinaigrette --
  2. Blend the reduced juice, Dijon, shoyu, extra virgin, yuzu kosho in a bowl, it will not become an emulsion but will be smooth enough, season with salt and pepper, hold.
  3. -- For Tuna Steak --
  4. Season the tuna steak with salt and pepper.
  5. In a hot sauté pan, first sauté the shiitake till golden and crispty, hold on side.
  6. Sear the tuna steak and cook till MR or R, hold on the side.
  7. Slice the tuna on bias and arrange on plate with trevise, grapefruit, mizuna, radish, wakegi and sautéed shiitake.
  8. Dress with the yuzu kosho dressing, a bit more extra virgin oil and some maldon sea salt.
  9. If you have fresh yuzu, grate some over the top of the dish for extra fresh yuzu sensation.

Nutrition Facts

Amount Per Recipe %DV
Recipe Size 718g
Calories 1219  
Calories from Fat 1022 84%
Total Fat 115.64g 145%
Saturated Fat 15.64g 63%
Trans Fat 0.12g  
Cholesterol 0mg 0%
Sodium 6290mg 262%
Potassium 927mg 26%
Total Carbs 47.65g 13%
Dietary Fiber 8.0g 27%
Sugars 36.49g 24%
Protein 6.78g 11%
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  • David Chiddo
    01 de Marzo de 2010
    You should be able to get the yuzu kosho at an Asian specialty store, not sure about the fresh Yuzu. Good Luck! I love yuzu, one of my favorite Japanese ingredients!
    • John Spottiswood
      17 de Septiembre de 2009
      This sounds delicious, David! I will give it a try once I get my hands on all the ingredients!

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