Chef Saito’s Tuna Tartare with Okra [Japanese Cooking] – Dining with the Chef
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Today’s recipes are all about tuna! Chef Saito shows us how to cook Tuna Tartare with Okra, and Marinated Tuna Salad—creative ways to cook a fish that’s a Japanese favorite and a global delicacy.
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(1) Tuna Tartare with Okra
Ingredients (Serves 2)
– 150 g sashimi-grade tuna
– 1 cucumber
– 200 g nagaimo yam
– 2 green onions
– 8 okra
– Salt, soy sauce, wasabi paste, edible flowers, as needed
Directions
1. Cut the tuna in half and sprinkle with salt and pepper. Sear both surfaces and place in a refrigerator to cool. After the tuna is chilled, dice and mix in salt.
2. Scoop out the seeds from the cucumber and cut into small pieces. Cut the nagaimo into small pieces. Add salt and mix together.
3. Cut the green onions into thin slices. Add to one-third of the tuna. Mix together.
4. For the tartare sauce, rub the okra with salt to remove the fuzz and boil for 3 to 4 minutes, then plunge into ice water. Pat dry and mince. Add wasabi and soy sauce and mix together.
5. Make a three-layered cake-like shape. The tuna goes on the bottom, then pack the cucumber and nagaimo, and finally the tuna and green onions in a ring mold. Remove the mold gently. Then add the okra sauce on top. Garnish with the edible flowers to finish.
(2) Marinated Tuna Salad
Ingredients (Serves 2)
– 150 g sashimi-grade tuna
– 4 g wakame seaweed
– 75 g lettuce
– 40 g daikon radish sprouts
– 5-6 cherry tomatoes
– Salt, pepper, potato chips, vegetable oil, as needed
– 30 ml mirin
– 60 ml soy sauce
Directions
1. Season the tuna with salt and pepper, and sear both surfaces. Place in a refrigerator. Bring the mirin to a boil for 2 minutes; pour into a bowl to cool. (This is called “nikiri-mirin”). Slice at an angle and marinate in the mixture of nikiri-mirin and soy sauce for 10 minutes.
2. Tear the lettuce into bite-size pieces and soak in ice water. Soak the daikon radish sprouts. Drain and pat dry. Cut the cherry tomatoes in half. Soak the dried wakame in water. Once reconstituted, squeeze out the excess water and toss the vegetables together.
3. Combine the tuna marinade with vegetable oil to make the dressing. Add to the vegetables and toss.
4. Plate the vegetables with the tuna and top with potato chips to serve.