Ingredients
Prepare the Tuna
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Yellowfin tuna 2 lbs
Prepare the Marinated Cabbage
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Roasted sesame oil 2 tsp
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Toasted white sesame seeds 2 tsp
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Napa cabbage 4 cups
Prepare the Pickled Vegetables
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Cucumber, batons 4 cups
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Red chile, sliced thin diagonal 1 cup
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Red onion, wedges, 1mm thick 1 cup
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Red finger chile 6 each
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Turmeric, ground 1 tsp
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Vinegar, white 0.75 cup
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Sugar 1 Tbsp
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Peanut, toasted, coarsely chopped 1 cup
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Black sesame seeds, toasted 4 tsp
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Onions, shallots 1 cup
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Cashews 0.25 cup
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Carrots, batons 4 cups
Finish the Dish
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Finely shredded spring onion for garnish
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Nori sheets, shredded 20 each
Preparation
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Prepare the Tuna
- Cut the tuna to 10, 3 oz pieces. Brush with Knorr® Ultimate Intense Flavors Miso Umami. Pan sear quickly before serving.
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Prepare the Marinated Cabbage
- Chiffonade the cabbage and season with Knorr® Ultimate Intense Flavors Miso Umami, sesame oil and sesame seeds. Season to taste.
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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.
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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.