Prepare the Tuna

Prepare the Marinated Cabbage

Prepare the Pickled Vegetables

  • Cucumber, batons 4.0 cups
  • Red chile, sliced thin diagonal 1.0 cup
  • Red onion, wedges, 1mm thick 1.0 cup
  • Red finger chile 6.0 each
  • Turmeric, ground 1.0 tsp
  • Vinegar, white 0.75 cup
  • Sugar 1.0 Tbsp
  • Peanut, toasted, coarsely chopped 1.0 cup
  • Black sesame seeds, toasted 4.0 tsp
  • Onions, shallots 1.0 cup
  • Cashews 0.25 cup
  • Carrots, batons 4.0 cups

Finish the Dish

  • Finely shredded spring onion for garnish
  • Nori sheets, shredded 20.0 each
  1. Prepare the Tuna

    • Cut the tuna to 10, 3 oz pieces. Brush with Knorr® Ultimate Intense Flavors Miso Umami. Pan sear quickly before serving.
  2. Prepare the Marinated Cabbage

    • Chiffonade the cabbage and season with Knorr® Ultimate Intense Flavors Miso Umami, sesame oil and sesame seeds. Season to taste.
  3. Prepare the Pickled Vegetables

    • Clean and cut the vegetables.
    • Prepare spice paste by placing the shallots, red chili, turmeric powder and cashews into a blender. Blend to a paste.
    • Transfer paste to a pan and lightly sauté. Add in vegetables and toss well to mix. Add vinegar and sugar. Reduce slightly and transfer to a bowl to cool. Finish with chopped peanuts and black sesame seeds.
  4. Finish the Dish

    • Slice the 3 oz tuna block. Serve with a portion of the spicy pickled vegetables, 2 Tbsp marinated cabbage, and 2 pieces of nori. Top with scallions.