Sesame Seared Tuna & Sushi Bar Spinach - Food Wishes

It takes decades of experience to become a master sushi chef, but even a novice cook can pull off this sesame seared tuna and spinach salad. Speaking of master sushi chefs, they don’t serve their tuna “tataki” on miso mayo dressings, but it tastes amazing, and like I said, we’re not master sushi chefs. Enjoy!

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[TheEagleslover]

My food wish is to have Chef John over for dinner so I can showcase all the things he’s taught me.

[marianalvarado]

Hi chef! Hope you are having a great day!

[supergeek]

I was totally expecting some ginger, sesame oil, and seasoned rice vinegar in that dressing, but the sesame seeds, soy, mirin, and sugar look TOTALLY better.
I can't wait to try it.

[GeelongVic]

Chef John. Thank you. I made this Ahi Tuna, Spinach Salad for dinner tonight for myself and my wife. I have to report that it was outstanding. Nothing short of delightful. Again, thanks.

[danhayabusa]

My god, Chef John is such an absolute master. Compare a simple video like this to one of Joshua Weissman's fancier sexier videos for example, Joshua is just brilliant but with Chef John you can literally see the vast experience he has in everything he makes. How effortless yet delicious he makes it look.

[turtleturnup]

You have to be the single best chef Ive watched a recipe for, straight to the point, good sense of humor and realistic about what your viewers can get in terms of ingredients

[darkridge]

Three cheers for the long-awaited return of the Freakishly Small Wooden Spoon™!!

[FalloutPlays]

I make Seared Tuna a lot but never thought of a Miso/mayo sauce - TOP SHELF, I SAY

[Dinckelburg]

At the restaurant where I previously worked, we would sear the tuna first, allow it cool, brush it with sesame oil, roll it in toasted sesame seeds and wrap it in cling film to adhere more seeds to the tuna. I think we also put wasabi paste and lime juice into our miso mayo for sweetness and a little bit of heat.

[Maccano]

Is that... a new microphone? Chef John, you sound even MORE fabulous!

[lilykep]

This looks like it would be a perfect "it's too hot to cook" meal.

[Huskyr]

That looks delicious. I would be really happy with more Asian recipes from the one and only chef John!

[jenndickinson]

i have so many favorite things about these videos, but what i appreciate the most is during the voiceover, i don’t have to hear chewing sounds during the eating part. your misophonia afflicted watchers love you chef john

[goodcompanycoffee]

Just bought Ahi tuna steaks, and was looking for a recipe. To my surprise, Chef John has one with all the ingredients I already have at home. Spinach, sesame, miso, mayo, mirin. I'm going to have to give this one a try on a weeknight. Thanks Chef! Love how you take us all over the world with your recipes :)

[williamwalters]

Thank you Chef John. Because of you, everyone thinks I'm a great cook. They don't know I only showcase your recipes.

[nightnightyasmin]

The David Lee Roth, Tuna Looks Goth comment is my favorite to date.

[chilanya]

now there's a video that really makes my mouth water and brings back memories of my trip to Japan

[FabbrizioPlays]

I really appreciate the way you plated this. It's a solid sashimi presentation. The fish is allowed to stand alone and catch your attention, so the first thing you see is the quality of the cut. The spinach is playing a supporting role and not inhibiting the impression of the sashimi. Real good job.

Japanese cuisine is a favorite subject of mine, and I so frequently see western cooks misunderstand or completely neglect the fundamental ideas behind it, getting it disastrously and almost insultingly wrong. For a truly atrocious example, look at the sashimi that Wolfgang Puck did in his Masterclass. By the time he's done covering it in nonsense you can barely see the salmon, like it's got something to hide. When you do any raw cut of fish you want to show pride in the quality of the ingredient itself and let it speak for itself. That's the most important thing, and all the skill and prep you see from sushi chefs is there to elevate that impression. I'm glad you've managed to capture that, despite your forewarnings about it not being strictly authentic. Don't sell yourself short.

[TheNeighborNicky]

I love you Chef John! I've made your Ultimate Brownies like 6 times over the last 2 months lol.

[lorebroker]

The RETURN OF THE FREAKISHLY SMALL WOODEN SPOON!!!!