Japanese · Lunch
Bonito Salad with Ginger
Seared bonito-style tuna sliced thin over shredded daikon and scallion with julienned ginger, dressed with a citrus soy sauce. The fish stays rare in the center with a lightly charred crust, echoing tataki technique, finished with sesame seeds and fresh cilantro.
$7
15 minsPrep
5 minsCook
20 minsTotal
MediumLevel
Nutrition per serving
298Calories
38.2gProtein
11.4gFat
8.1gCarbs
2.8gSugar
1.9gFiber
1210mgSodium
68mgChol
1.9gSat Fat
720mgPotassium
55mgCalcium
2.1mgIron
4.2mcgVitamin B12
14mgVitamin C
Goes well with
Yuzu or citrus iced tea
local
Sake
international
gluten-free-adaptable
protein-rich
low-carb
low-calorie
low-cholesterol
herb-salt
hidden-gems
quick-lunch
low-calorie
Instructions
1
Prep
Pat tuna loin dry, season lightly with salt and pepper. Whisk soy sauce, rice vinegar, sesame oil, and lime juice together until glossy.
2
Sear
Heat vegetable oil in a small skillet over high heat until shimmering. Sear tuna 30 seconds per side until golden crust forms outside while center stays rare.
3
Chill
Wrap seared tuna in foil and refrigerate 10 minutes until crust sets and slicing stays clean.
4
Plate
Slice chilled tuna thin. Arrange daikon, scallion, and cilantro on plate, fan tuna over vegetables, scatter ginger and sesame seeds, drizzle dressing.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 12 oz340g tuna loin
- 2 tbsp2 tbsp fresh ginger
- 22 scallion
- 1 cup100g daikon
- 1/2 cup30g cilantro leaves
- 2 tsp2 tsp sesame seeds
- 2 tbsp2 tbsp soy sauce
- 2 tbsp2 tbsp rice vinegar
- 2 tsp2 tsp sesame oil
- 2 tsp2 tsp lime juice
- 2 tsp2 tsp vegetable oil
- 1/4 tsp1/4 tsp salt
- 1/4 tsp1/4 tsp black pepper
