Apple Miso Tuna Two Ways

Apple Miso Tuna Two Ways
4 servings

This Japanese dish pairs the tastes of apple and tuna, complete with traditional Japanese flavours of sesame, peanuts and miso.



The Apple Miso

granny smith apples, skins removed, finely diced
cup apple juice
oz Japanese sake
oz mirin
oz white saikyo miso paste (available at Japanese supermarkets)
Tbsp sugar
Tbsp sesame oil
cup peanut oil

The Apple Lacquer

sticks cinnamon
piece star anise
cup apple juice
oz ginger, skins removed
stalks lemongrass, cut into 2-inch pieces

The Tuna

eight-ounce bluefin sushi-grade tuna
tsp chives, minced
tsp fresh cilantro
tsp pickled ginger, minced
tsp wasabi oil
tsp coarse sea salt
tsp shiso leaf (available in Japanese markets), finely chopped
lb(s) mizuna micro-greens (may substitute with watercress greens)
peanut oil


Step 1

Over medium heat, place a saucepot with about a tablespoon of peanut oil.

Step 2

Add the apples and cook until translucent, approximately 2 to 3 minutes.

Step 3

Add all the liquids. Once the liquids have come to a boil add the miso and mix well.

Step 4

Slowly start adding the sugar, take the mixture off the heat, and continue to mix.

Step 5

Take the mixture and blend into a paste using a stick blender or food processor.

Step 6

Slowly add the sesame oil, then the peanut oil while the paste is in the blender – like you would when preparing vinaigrette.

Step 7

Set aside for later use.

Step 8

In a skillet pan over medium heat, toast the cinnamon and star anise to release the oils, approximately 2 to 3 minutes.

Step 9

Add the apple juice, ginger, and lemongrass.

Step 10

Reduce over medium heat until almost syrup-like in consistency – this will take about 45 minutes once the liquid reaches a low boil.

Step 11

Remove and discard the star anise and cinnamon.

Step 12

Set aside and let it cool.

Step 13

A good way to check if it is ready is to take a tablespoon and dip the back of the spoon in the lacquer –

Step 14

Slice 3 ounces off of every tuna loin.

Step 15

Set the 5-ounce pieces aside.

Step 16

Season a large skillet pan with peanut oil over high heat and sear the remaining 5-ounce pieces of tuna on all sides, approximately 20 second a side.

Step 17

Remove the tuna, cut into 1-inch slices, and plate.

Step 18

Return that same pan to the heat, add 4-ounces of the apple lacquer (previously prepared) and whisk in 1 tbsp of peanut oil.

Step 19

Once the lacquer is hot drizzle over the blue fin loin.

Step 20

Mince the 3-ounce portions of the tuna and place the resultant tartare into a large mixing bowl.

Step 21

Add the herbs, pickled ginger, wasabi oil, 3.50 tablespoons of the apple miso (previously prepared), season with sea salt and mix thoroughly. Be careful not to over-season, as the apple miso is salty-sweet.

Step 22

In a smaller bowl mix the mizuna micro-greens with one tablespoon of the apple miso (previously prepared).

Step 23

Using a 3-inch ring mold, equally portion the tartare onto your serving plates and garnish with the micro greens.

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