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!
For the fully formatted, printable, written recipe, follow this link: www.allrecipes.com/recipe/283...
To become a Member of Food Wishes, and read Chef John’s in-depth article about Sesame Seared Tuna & Sushi Bar Spinach, follow this link:
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You can also find more of Chef John’s content on Allrecipes: allrecipes.com/recipes/16791/e...

[@TheEagleslover]

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

[@debradowling800]

I'd rather go to his place.

[@marianalvarado8828]

Hi chef! Hope you are having a great day!

[@darkridge]

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

[@antonboludo8886]

We missed it...

[@kennethellison9713]

Yes! In fact, I just located mine and used it for a sauce in Chef John's honor.

[@supergeek1418]

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.

[@lilykep]

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

[@Maccano]

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

[@rysler]

I totally thought I was crazy for thinking it sounded different.

[@FalloutPlays]

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

[@TheXcizer]

Damn didn't expect to see you here. The sushi bar spinach is the big change for my seared tuna in the future.

[@TristanBehrens]

Really? It's a pretty common thing

[@NikolaTesla64]

Whatup ya nerd?

[@kk-qg7uc]

Its actually pretty common

[@jhenke83]

Does this tuna have a good roll?

[@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.

[@MrRilarios]

I have to say that I don't really like Joshua Weissman's videos. Don't get me wrong, I know he is a great cook and I have made recipes from his videos, but i prefer 9 times out of 10 Chef John's videos. They are very focused on the techique rather than the show, also his videos are more explicit in the steps and alternatives.

[@jw-qn7vw]

I tried watching a clip of Joshua and it felt contrived, cynical and just so hamfisted in the delivery

[@danielcollins8457]

Chef John has a lot of experience, yes, but it’s also important to note he’s taught at culinary schools for a long time. So, he’s an educator by trade & it comes naturally to him. I think Chef John’s videos deliver the best educational material for the home cook pound for pound, which shouldn’t be too surprising given his professional background in the industry.

[@turtleturnup8180]

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

[@victorceicys7140]

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.

[@nightnightyasmin]

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

[@travishheinrich]

it really was marvellous wasn't it

[@donnellemorrison6761]

Same

[@ilavalolipop]

Same, and I've been watching for a *while*

[@moydamer]

I was just headed down here to say the same thing.

[@nilsjonsson1133]

That has to be one of the best ones.

[@lorebroker52]

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

[@LionsGateCorp]

Simply sublime, and one of my faves.

[@tonynicoletti8161]

The way ive always done it in restaurants is getting a sizzle plater screaming hot on a gas burner adding veg oil right before the tuna goes in. I feel like you get better color while still keeping a thin sear. I also mix white/black seeds. I like the tuxedo look. When coating the fish i tend to just put the seeds in a container or bag and place the fish inside to give a much more even covered coating.

[@prayingitup3297]

Thanks so much! I always appreciate your delivery and delicious recipes!

[@shadowharu]

100% making this today. Thanks Chef John! It looks amazing and crazy simple.

[@JessHull]

did you make it? how did it turn out?

[@shadowharu]

@@JessHull I did! I love tataki, be it beef, tuna, what have you. As far as the salad, I usually go for seaweed and had never had spinach like this before. I gotta say they were both delicious and I will be making this regularly.

[@Huskyr]

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

[@GaldirEonai]

Had this kind of tuna as the entree at a restaurant a while ago and it was amazing. Can definitely recommend it.

[@SheepdogsHeart]

Cant wait to do this one. So simple and so good!

[@bodugok]

wow! that looks amazing.

[@mogator808]

Chef John, Big fan! thanks for sharing so much of your knowledge! Far be it from me to tell you how to cook, but next time, if you're thawing the fish anyway, try giving it a sear while the inside is still a bit icy! You can crank the heat a little more and get a bit of a hard sear/crust on the outside, while keeping the inside raw. gotta pat dry before searing, of course. also, you've probably had it, but furikake seasoning in place of the sesame seeds are great here too!

[@mathewwillenbrink142]

Same - I by no means have the skill to question Chef John, but I would say a golden sear would be better if you could keep the inside the same.

[@womandela7225]

Great advice!

[@danielleanderson6371]

This is a tricky technique to pull off. I've attempted this before and stupidly decided to use a stainless steel skillet so I could turn the heat higher, and then neglected to actually turn the heat high enough. By the time I had a decent crust, the inside was almost entirely cooked, and then when I tried to remove the tuna from the pan it stuck and ripped all of the crust off. A cascade of errors on my part, I know. Chef John's method seems a bit more idiot-proof, since it's just a nonstick over medium.

[@mogator808]

@@danielleanderson6371 You're totally, right, i've done that before too. For Chef John's purposes (a cooking tutorial video) it's definitely better to play it safe, since he's still getting the raw inside and toasted sesame on the outside. good point!

[@katl8825]

This feels like a stupid question, but do you grease the pan? I’m not sure if the sesame /seasoning coating is enough to keep the fish off the pan...

[@chilanya]

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

[@justinlaboy6837]

this looks spectacular

[@TheNeighborNicky]

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

[@DerMeister1]

Make the coffee cake also... It was gone within a couple of hours in my house 😂

[@TheNeighborNicky]

@@DerMeister1 bet

[@TheSlavChef]

You beat me, I did them only 3 times.

[@TheNeighborNicky]

@@TheSlavChef i found that we like them better if we leave out the salt and use salted butter instead.

[@TheSlavChef]

@@TheNeighborNicky Оh my, thanks for the tip! Next time would definitely try it. At least i have salted butter for my toast, so will put it into use faster :D

[@fernandobarja8037]

Thank you Chef! I can't wait to make this dish!

[@JohnDoe-dw7or]

Always love tataki with some sliced serranos and a squeeze of lemon

[@bo2720]

Dang that sounds good!

[@josiptito9412]

i also love takis

[@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.

[@FidelAFinem]

Congratulations to you and Michelle on the move!

[@jenndickinson5704]

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

[@ahmadfarzad5939]

Trying this tonight! Thanks Chef John

[@TrueBliuNineleven]

This looks amazing and so simple. Epic! Tak!

[@mattswede]

Looks amazing. A must try. Thank you.

[@jacqulyynw]

If you cannot find mirin a couple of splashes of sake (my go to is Gekkeikan for cooking) will work. My favorite sushi bar makes this tuna but garlic instead of sesame and they sear it just slightly more. It's from heaven on a bed of warm rice with flying fish roe.

[@mahna_mahna]

I'm just wondering where you'd be that sake was readily available but not mirin. I have only seen the inverse. :D

[@kmsomebody]

@@mahna_mahna Here in Germany, you usually find sake not only in the Asia-section of the supermarket, but also in the alcohol-section. So, if the supermarket doesn't have an Asia-section, you'd probably only find sake there and no mirin.

[@jharri1]

Thanks Chef!

[@lyndaemge3486]

Thank you.....I am soooo going to make this, it looks FANSTASTIC!

[@stonearches2883]

One of the best you’ve done!

[@LKLifestyles]

Loving the idea for the spinach salad! It looks delicious! I get Ahi Tuna on sale all the time, but I never bother to sear it, I just slice it and eat it.

[@patrickspooner3029]

I love ya chef John! This is my favorite!

[@jasonchapple9635]

Thanks for another great recipe chef!

[@user-qs7th1nu7p]

Fantastic. Thanks.

[@williamwalters743]

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

[@chasmj3268]

Outstanding recipe.

[@davidcarbone3385]

Looks magnificent!!!

[@David-qd3ff]

Another fantastic video Chef.

[@popcornpretzel6720]

It’s so beautiful!!

[@jjsc3334]

I will learn, thanks.

[@anitaaziqa]

Wow.. So nice.. 👍 Thank you for sharing chef..

[@AndreasElf]

My mouth is watering. I have to try this.

[@pdv3526]

I am always hungry watching your vids. Ty for sharing I appreciate you sharing.

[@afazi55]

love this chef !

[@afazi55]

makes advanced cooking so easy!!

[@arlynnoel]

Hey, Mitzewich! You are by far and away, my favorite samurai. My first experience with semi-raw tuna was in the Dew Drop Inn in Honolulu. It was sashimi on a bed of thinly sliced cabbage with sesame soy on the side. It went well with our drafts. To this day, that style is still my choice -- so simple. But your suggestion, today is entered on my immediate agenda. Thank you.

[@robinleonard8862]

that looks so yummy!

[@CaptainCataractss]

So good!

[@atienzo98]

Looks Delicious!!

[@douglashughes2331]

This was easy and FANTASTIC> and Chef John is correct, eating them together in one bite is the money shot!

[@stefanie5205]

I usually don't really add sugar to the Goma-ae. I know you're supposed to, but depending on how sweet your mirin is, it's not necessary. if you don't have mirin, you will need some sugar though.

[@joegt123]

Could use dark soy sauce. It's sweetened.

[@meganalfajora3991]

The plating segment was very fun to watch!

[@benedictewarlop1837]

Magnifique ! 🙏

[@mon6745]

This is amazing!!!

[@FezCaliph]

I love this man!

[@jumanainthekitchen3756]

Amazing

[@nikip9161]

You had me at sushi bar🤗🤗🤗🌻🧡🍀 As always, delicious!! 😋

[@showersmoker]

This looks like another banger of a recipe!

[@PigRipperLAW]

My favorite 🤩! So good 😊. Thanks for the great video. Tip: try high heat next time to get a little more brown searing on the tuna.

[@wingnutbert9685]

Nice! And can be easily made Keto friendly for the win! Thanks Chef!

[@Fillbilly]

How does this make me want something that I can't stand?? Ahhh the power of Chef John

[@kemalayapas252]

Thank you for the yummy receipe❤🌹😋

[@lsulaw91]

Made this tonight for my fiancé! One of the best fish dishes I have ever made! The sauce was perfect!!

[@amateurshooter6054]

Thanks

[@TheBeatles..]

Recipe looks great!! Our Japanese cafe actually roll the spinach (pre dressing) in a sushi mat - it gives it a really nice design as it leaves the shape of the mat on the spinach. The we pour the sauce on top. You can pre buy sesame sauce - but Johns recipe is just as good. Also Ponzu while having a generic name has so MANY flavours depending on brand. So one ponzu might taste better than another. Big difference in flavours,so if you can be bothered buy small bottle then try different brand when it runs out. Ponzu is great in salads too. Luv you John!

[@annother3350]

This ones a keeper!

[@goldwynandsons-mavericks]

Food wishes is actually food rescue for me.

[@susanjenkins5143]

I made this today for lunch, and it was absolutely perfect! Thank you. I am so grateful for your channel and while a newcomer, am highly appreciative of your stunning recipes.

[@joymae]

Yummm love seafood and tuna

[@swintsdeco6109]

I dont understand who could ever dislike a Chef John video

[@esmith1225]

This was my exact lunch today

[@infallibleblue]

Yummmmmm

[@allthatfluffnstuffQLDaustralia]

Good morning from Australia chef John

[@GaryT1952]

Looks so good! Would be good with seaweed salad also

[@droogii1142]

Now that looks tasty

[@katl8825]

My favorite sushi place does this but instead of plain sesame seeds, they mix sesame with “shichimi togarashi” (?) which is like a mix of chili peppers and citrus. An absolutely amazing pairing with fish!

[@annother3350]

The koreans mix sesame seeds with zest and salt to sprinkle on meat

[@missc8870]

•💟• This looks so tempting & tantelizing. Congratulations on your new home & dreams coming true. Thank you for all your work, kindness & contributions to YT. •💟•

[@mojoriden]

This looks great, and by great I mean, I'm going to try it.

[@MrFrankwizzal]

Beautiful

[@BraveUlysses59]

Seared tuna with sesame is great! My wife and I have it about once a month. I like a hotter pan to take it deeper into the maillard zone. I learned from you today to cook the baby spinach in a dry pan. I’m looking forward to trying it. Yesterday I made your baklava recipe...OMG! That was better than any baklava I’ve every bought on the streets when I lived in a small town outside of Istanbul.

[@ShellyManne1]

I’ve been getting fresh sushi grade fish from the farmers market every Sunday and making sushi for a few months. I’ll try this soon and let you know how much it was liked.

[@CanningPetto]

I made your Brownies (+toasted pecans) and gave it to people I work with. When they asked for the recipe I gave you full credit and refered them to your channel

[@DONJULIANOrtiz]

Chef, I kid you not, I made Miso Mayo yesterday using your recipe for Mayo and and spoonful of miso paste, holy s***!

[@psyrixx]

Awesome! I also made Seared Ahi (with Asparagus) this past Sunday on my Cook Along Live show. Such a delicious dish!! Congrats on the move my friend! Hope all is well. :-)

[@dolcevita713]

I looovvveee ahí tuna! Thank you! :)

[@dragon6irl]

Literally just had pepper tuna yesterday, I figure the process is very similar. One of my faves! My sushi place serves it in ponzu sauce with some fried garlic crispies on top.

[@vadim9342]

Crazy to think that such a 5 star looking recipe takes a mere 15 minutes to make.

[@mightisright]

Good call on the miso mayo!

[@GH-Rav]

More sushi recipes!!

[@robertdobbs4156]

OMG try listening to this video on 0.5 speed it's hilarious it makes chef john sound loaded!

[@xSTATiiCxgamingx]

stunning

[@David_Watts]

BRAVO!! 👏 🤘

[@raeperonneau4941]

Yum!

[@majoroldladyakamom6948]

Right? 🥢🦈🥢

[@user-fn2rt6lb1o]

Hi Chef John! Have you ever tried fully grown spinach that has purplish red tips on their stems? Now that spring is upon us, I highly recommend boiling some fully groen spinach with sesame oil and a little sea salt. Those spinach tips are the best part!

[@Slikviq]

You are the ME SAY DAY-O of this Miso Mayo

[@AshkanKiani]

This has the looks and ease of something I could make for a dinner party/date. Noice