Seared tuna with tofu and miso

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
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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

  • 200g of tofu, cut into 2cm square pieces
  • 25ml of soy sauce
  • 20ml of sake
  • 50ml of mirin
  • 1 tbsp of honey
  • 100g of water

Miso broth

Vegetables

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
  • 200g of tofu, cut into 2cm square pieces
  • 25ml of soy sauce
  • 20ml of sake
  • 50ml of mirin
  • 1 tbsp of honey
  • 100g of water
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
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
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
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
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

Working in the kitchen at the Michelin-starred Hambleton Hall for over twenty-five years, Aaron Patterson has revamped his cooking style to the let the produce do the talking. With his sights set firmly on a second star, his dedication to sourcing amazing ingredients – particularly local game – and incredible technical skills means he's easily one of the most accomplished chefs in the UK.

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