Muguro Tataki (Seared Tuna)

Nic Watt`s tangy marriage of seared tuna and mouth-watering apple dressing makes a special light supper or oriental-style starter
By Nic Watt
Muguro Tataki (Seared Tuna)
  • Rating:
  • Serves: 2
  • Cook Time: 5 minutes
  • Prep Time: 25 minutes
  • Effort: medium


For the dressing

  • 1/2 Granny Smith apple
  • 2 tbsp grated onions
  • 75 ml rice vinegar, or Mirin
  • 30 ml sake
  • 1 tsp caster sugar
  • 1 tsp sesame seeds, toasted
  • 1 clove garlic, crushed
  • 2 cm piece ginger, finely grated
  • 1 tsp brown mustard seeds
  • 1 tbsp 7-spice powder
  • 2 spring onions, chopped
  • 50 ml dashi, (Japanese stock)
  • 25 g barley miso
  • 100 ml dark soy sauce
  • 1 tsp sesame oil
  • 20 ml rice oil

For the tuna

  • 150 g very tuna steaks
  • salt and ground freshly ground white pepper
  • 40 g daikon radish, cut into thin strips
  • 2 spring onions, chopped
  • mixed herb salad, to serve

Tips and Suggestions

Barley miso is a thick paste made from fermented barley and soybeans - it's used to flavour soups, stews and sauces and is available in jars from good supermarkets and oriental stores.

Recommended wine: Ribolla Gialla. Contact Mille Gusti -, or telephone 020 8997 3932


1. To make the dressing, combine the apple and onion with the rice vinegar.

2. Mix the sake and caster sugar in a small saucepan, and place over a moderate heat, whisking until the sugar has dissolved. Increase the heat momentarily to burn off any alcohol and leave to cool before stirring into the apple mixture.

3. Using a mortar and pestle, grind the sesame seeds, garlic, ginger, mustard seeds, 7 spice powder and spring onion together, until they become a paste.
Add to the apple mixture.
4. Mix the dashi and miso together and add to the apple mixture.

5. Stir in the soy, sesame and rice oil, and set aside.

6. Season the tuna fillet with white pepper and sea salt, and rub with rice oil. Sear in a hot pan for 40 seconds on each side. Transfer the tuna into a heap of crushed ice - this stops the cooking process. Leave to cool before cutting into 4mm thick slices.

7. Combine the daikon and spring onion, and arrange on a plate. Top with the tuna and spoon over the dressing. Serve straight away with mixed salad leaves.

Rate This Recipe