Miku's aburi maguro sashimi

Make this tuna dish from one of Toronto's best new restaurants

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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

2 tbsp chopped onion
1 tbsp soy sauce
1 tbsp mirin
1 tsp sugar
1 tbsp rice vinegar
1 tbsp sesame oil

Combine ingredients in a small bowl and marinate for one hour. 

Seared tuna

4 oz. sashimi grade tuna steak
canola oil

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

3 oz. sashimi grade tuna, chopped
1 tbsp chopped green onion
1 tbsp soy sauce

Mix tuna tartare ingredients well in a small bowl. 

Dijon vinaigrette (optional garnish)

1 tsp grainy dijon mustard
1 tsp rice vinegar
1 tsp olive oil

In a small bowl, mix all ingredients together.

Chili pepper coulis (optional garnish)

2 red jalapeno pepper
1 tbsp rice vinegar
1 tbsp olive oil

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.


shiraga, julienned welsh onion soaked in water
chervil, to garnish
fresh cracked black pepper, to garnish

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.