Posted on

17 September 2012

by

Hervé Courtot, Nobu Atlantis

Ingredients

4 ¼ ounces (120g) boneless skinless tuna fillet

sea salt

black pepper

a little grapeseed or olive oil

<strong>For the sliced salad:

</strong>2 cucumbers

4 baby daikon

½ endive (chicory)

½ red endive (treviso)

1 celery stalk

2 radishes

1 asparagus spear

1 small turnip

2 myoga ginger (ginger bud)

1 ¾ ounces (50g) lotus root

3 tablespoons plus 1 teaspoon Matsuhisa Dressing watercress

Servings

4

Person

Preparation

1

Sprinkle the tuna with salt and pepper and press these into the fillet
2

Briefly sear both sides of the tuna in a little oil
3

When the surface has just started to cook and appears marbled, plunge the fillet into iced water to cool, then pat with paper towel until completely dry
4

For the slices salad, shave the vegetables extremely thinly with a vegetable slicer and leave in iced water
5

When the vegetables are crisp, drain in a sieve
6

Mix the vegetables and make a heap in the center of a serving plate
7

Cut the tuna fillet into 7 slices about 1/8 inch (3mm) thick and roll each slice into a cylinder
8

Arrange the tuna rolls around the vegetables and pour the Matsuhisa Dressing on top
9

Garnish with watercress.

Cooks Note

Serves 4; When slicing the vegetables, cut them lengthways to show the vegetable’s natural shape. For example, slice cucumber, celery and ginger along the fibers.