Already popular in Vancouver for its aburi (torched or flamed seared) sushi, Miku recently made Toronto Life magazine's list of best new restaurants. At Miku, they use a torch with Japanese charcoal, or bincho-tan. While you may not be able to get that for home use, you can certainly try this recipe for its tuna tartare, wrapped with seared tuna and topped with a masatake sauce, a pickled sweet onion salsa.
Masatake sauce
Combine ingredients in a small bowl and marinate for one hour.
Seared tuna
Heat a pan over high heat, add a touch of canola oil, and sear tuna on each side for 10 seconds.
Slice into 1/6” slices. Reserve.
Tuna tartare
Mix tuna tartare ingredients well in a small bowl.
Dijon vinaigrette (optional garnish)
In a small bowl, mix all ingredients together.
Chili pepper coulis (optional garnish)
Roast red jalapeños over high heat on the stove top and place in a bag to let soften. Remove skin and seeds. Blend all ingredients in a blender.
Assembly
Divide tuna tartare into 6 portions and wrap seared tuna around each portion. Place each on a plate.
Drizzle with masatake sauce, Dijon vinaigrette, red jalapeno coulis and garnish with onions, herbs and black pepper.
