Seared Tuna Recipe With Tofu and Miso

Main
medium
Serves 4
60 minutes

PT1H

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.

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Ingredients

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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

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

To serve

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Blowtorch

Method

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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

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

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

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

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

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

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

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

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Aaron Patterson

After twenty-four years in the kitchen at the Michelin-starred Hambleton Hall, Aaron Patterson has revamped his cooking style to the let the produce do the talking.