Seared tuna with tofu and miso
Item 1 of 1
- medium
- Serves 4
- 60 minutes
Seared tuna is served in a warming miso broth with julienned vegetables and mixed mushrooms in this stunning Japanese-inspired main course by Aaron Patterson. The chef recommends pouring the miso broth at the table for a touch of dining room theatre.
First published in 2016
Ingredients
Metric
Imperial
Seared tuna
- 400g of tuna, cut into 100g portions
- 1 tbsp of olive oil
- salt
- lemon juice, to taste
- mirin, to taste
Tofu
Miso broth
- 1l water
- 2 sheets of nori seaweed
- 35g of bonito flakes
- 20ml of soy sauce
- 20ml of sake
- 6 dried shiitake mushrooms
- 3 tsp miso paste
Vegetables
- 200ml of dashi
- 50g of shimeji mushrooms, cleaned
- 50g of enoki mushrooms, cleaned
- 1 carrot, peeled and cut julienne
- 1/2 mooli, peeled and cut julienne
- 50g of French breakfast radish, thinly sliced lengthways
- 50g of mangetout, cut julienne
SAVE RECIPE
Equipment
- Blowtorch
Method
1
Begin by preparing the tofu. Combine the soy sauce, sake, mirin, honey and water in a bowl to make a marinade. Blowtorch or grill the tofu pieces on one side until golden, then add to the bowl and leave to marinate for at least 30 minutes
2
Meanwhile, make the miso broth. Combine the water and seaweed in a large saucepan and bring up to the boil. Once boiling, reduce to a simmer and add the soy, sake and shiitake mushrooms to the pan, cooking for 3–4 minutes
- 1l water
- 20ml of sake
- 20ml of soy sauce
- 6 dried shiitake mushrooms
- 2 sheets of nori seaweed
3
Bring the broth back to the boil, turn off the heat and add the bonito flakes. Leave to infuse for 5–10 minutes until the bonito flakes have sunk to the bottom, then pass the liquid through a fine sieve and measure out 800ml into a clean pan, setting aside until required
- 35g of bonito flakes
4
Place the mooli, carrot and 100ml of dashi in a pan over a medium heat and add the tofu, cooking gently until the vegetables are tender and the tofu warmed through. In a separate pan, cook the mushrooms, radish and mangetout in the remaining dashi
- 1 carrot, peeled and cut julienne
- 200ml of dashi
- 50g of shimeji mushrooms, cleaned
- 50g of enoki mushrooms, cleaned
- 50g of mangetout, cut julienne
- 50g of French breakfast radish, thinly sliced lengthways
- 1/2 mooli, peeled and cut julienne
5
Meanwhile, cook the tuna. Heat the olive oil in a frying pan over a high heat, then place the tuna in the pan and quickly sear for about 30 seconds each side. Remove from the pan and lower the heat to medium
- 400g of tuna, cut into 100g portions
- 1 tbsp of olive oil
6
Allow the pan to cool slightly, then add the tuna back to the pan along with a little salt, lemon juice and mirin. Cook the tuna for a further 1–2 minutes, until the tuna is warm in the middle but still pink. Remove from the pan and slice into even pieces
- salt
- lemon juice, to taste
- mirin, to taste
7
Place the broth pan over a high heat and bring the liquid up to the boil. Remove from the heat and add the miso paste, stirring well until completely dissolved, then pour into a warmed jug ready to serve
- 3 tsp miso paste
8
To serve, divide the vegetables and tofu between bowls and top with slices of tuna. Garnish with the sesame seeds, nasturtium and edible flowers and serve immediately, pouring the miso broth at the table
First published in 2016
Get in touch
Please sign in or register to send a comment to Great British Chefs.
You may also like
SITES
© Great British Chefs 2025