RECIPE

Seared Tuna with Seaweed Salad and Crispy Pancetta

Name: Seared Tuna with Seaweed Salad and Crispy Pancetta
Cook time: 1 h
Yield: 4

Recipe Created For

30 cm Iron Handle Skillet

Main Course

Seafood

Cook Time

Under 1 hour

Serving Size

Cook Mode

INGREDIENTS

Vinaigrette

2 tbsp (30 ml) soy sauce
2 tbsp (30 ml) toasted sesame oil, plus more for serving
1 tbsp (15 ml) miso
1 tbsp (15 ml) rice vinegar
1 tbsp (15 ml) ponzu or lime juice
1 tbsp (15 ml) honey
1 tbsp (15 ml) fresh ginger, finely grated
3 Lebanese cucumbers, halved lengthwise and thinly sliced on an angle
1 tbsp (15 ml) dried dulse seaweed, crumbled, plus more for serving

Pancetta and Tuna

1 cup (250 ml) pancetta, cut into small cubes
⅓ cup (75 ml) mixed black and white sesame seeds
1 tbsp (15 ml) dried dulse seaweed, crumbled
1 tsp (5 ml) kosher salt
2 sushi grade tuna steaks, about 1 inch (2.5 cm) thick (each about ½ lb/225 g)
2 tbsp (30 ml) canola oil

Salad

4 cups (1 litre) mixed delicate greens (such as watercress, lamb’s lettuce, mesclun)
2 cups (500 ml) mixed microgreens
1 cup (250 ml) store-bought wakame salad
5 radishes, very thinly sliced into rounds
1 large mango, peeled and diced
1 green apple or Asian pear, julienned

EQUIPMENT

INGREDIENTS

Vinaigrette

2 tbsp (30 ml) soy sauce
2 tbsp (30 ml) toasted sesame oil, plus more for serving
1 tbsp (15 ml) miso
1 tbsp (15 ml) rice vinegar
1 tbsp (15 ml) ponzu or lime juice
1 tbsp (15 ml) honey
1 tbsp (15 ml) fresh ginger, finely grated
3 Lebanese cucumbers, halved lengthwise and thinly sliced on an angle
1 tbsp (15 ml) dried dulse seaweed, crumbled, plus more for serving

Pancetta and Tuna

1 cup (250 ml) pancetta, cut into small cubes
⅓ cup (75 ml) mixed black and white sesame seeds
1 tbsp (15 ml) dried dulse seaweed, crumbled
1 tsp (5 ml) kosher salt
2 sushi grade tuna steaks, about 1 inch (2.5 cm) thick (each about ½ lb/225 g)
2 tbsp (30 ml) canola oil

Salad

4 cups (1 litre) mixed delicate greens (such as watercress, lamb’s lettuce, mesclun)
2 cups (500 ml) mixed microgreens
1 cup (250 ml) store-bought wakame salad
5 radishes, very thinly sliced into rounds
1 large mango, peeled and diced
1 green apple or Asian pear, julienned

EQUIPMENT

In a Classic Serving Bowl, using a Revolution Balloon Whisk, whisk together the soy sauce, sesame oil, miso, vinegar, ponzu, honey and ginger. Add the cucumbers and dulse. Mix well. Season to taste with salt and pepper. Set aside.

Pancetta and Tuna

Heat a 30 cm Iron Handle Skillet over medium heat. Add the pancetta and cook, stirring often, until golden and crispy. Remove the pancetta from the Skillet with a Revolution Slotted spoon and drain on a paper towel-lined plate. Transfer the pancetta cooking fat to a bowl and let cool. Wipe out the Skillet.

On another plate, combine the black and white sesame seeds with the dulse and kosher salt. Pat the tuna steaks very dry. Using a Revolution Basting Brush, coat the tuna on all sides with the cooled pancetta fat. Season with pepper. Dredge the tuna steaks in the sesame seed mixture, pressing very well to adhere.

Return the Skillet to medium-high heat and add the canola oil. Sear the tuna steaks for 1 to 2 minutes on each side or until the crust is golden but the fish is still pink at the centre. Set the tuna aside on a cutting board and let rest for 5 minutes before thinly slicing with a Bread Knife.

Salad

Add all of the salad ingredients to the vinaigrette and cucumbers in the Serving Bowl. Toss well to combine and adjust the seasoning.

Divide the salad among four Minimalist Plates and top with the sliced tuna and crispy pancetta. Drizzle vinaigrette from the Serving Bowl over the tuna. Sprinkle each serving with more crumbled dulse and drizzle with sesame oil.