Seasonal Bonito Seared Skipjack Tuna (Bonito) Salad

Seasonal Bonito Seared Skipjack Tuna (Bonito) Salad

Serving seared skipjack tuna (katsuo-no-tataki) as a salad makes it easy to gobble down.
Even a little bit of seared skipjack helps add substance to a salad.


Seared skipjack tuna (Katsuo-no-tataki)
1 slab (about 250 g)
Daikon radish
About 7 cm
Onion (sliced)
Radish sprouts
1 pack
Green onions (finely sliced)
To taste
For the dressing:
100 ml
Vegetable oil or olive oil
50 ml
1/2 teaspoon
Garlic (tubed)
1 to 2 cm
Ichimi (optional)
To taste


1. Thinly slice the onion. Julienne the cucumber by first cutting on the diagonal, then slicing into matchsticks. Cut the daikon similarly into matchsticks. Roughly chop the radish sprouts into 3 cm sections.
2. Soak the prepared vegetables from Step 1.
3. Chop seared skipjack tuna (bonito) into bite-sized pieces.
4. Thoroughly drain the excess water from the vegetables and add to the seared tuna from Step 3. Combine all seasoning ingredients and drizzle over vegetables and tuna as a dressing.

Story Behind this Recipe

I came up with this recipe when I didn't have enough seared tuna to go around, and now, it's something I make often.
It looks nice served in a large dish, so it also makes a good dish to serve guests.