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1
Sprinkle the tuna with salt and pepper and press these into the fillet. Briefly sear both sides of the tuna in a little oil. When the surface has just started to cook and appears marbled, plunge the fillet into iced water to cool, then pat with paper towel until completely dry.
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2
For the sliced salad, shaved the vegetables extremely thinly with a vegetable slicer and leave in iced water. When the vegetables are crisp, drain in a sieve. Mix the vegetables and make a heap in the center of a serving plate.
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3
Cut the tuna fillet into 7 slices about 1/8 inch thick and roll each slice into a cylinder. Arrange the tuna rolls around the vegetables and pour the Matsuhisa Dressing on top. Garnish with watercress.
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4
Rinse the onion in cold water to get rid of the sharpness. Drain well.
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5
Mix thoroughly the onion, soy sauce, vinegar, sugar, mustard powder, salt, and black pepper in a bowl with 4 teaspoons of water.
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6
When the sea salt has dissolved, add the grapeseed and sesame oils a little at a time, and blend well.
