Sashimi Salad with Matsuhisa Dressing |

Posted on

17 September 2012


Hervé Courtot, Nobu Atlantis

Sashimi Salad with Matsuhisa Dressing


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


  • Sprinkle the tuna with salt and pepper and press these into the fillet
  • Briefly sear both sides of the tuna in a little oil
  • 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
  • For the slices salad, shave the vegetables extremely thinly with a vegetable slicer and leave in iced water
  • When the vegetables are crisp, drain in a sieve
  • Mix the vegetables and make a heap in the center of a serving plate
  • Cut the tuna fillet into 7 slices about 1/8 inch (3mm) thick and roll each slice into a cylinder
  • Arrange the tuna rolls around the vegetables and pour the Matsuhisa Dressing on top
  • 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.

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