You won’t have Japanese waiters screaming ‘Irashaimase’ when rustling up Nobu’s tasty tuna rolls at home, but that doesn’t detract from what is a fine Eastern dish
• 120g boneless skinless tuna fillet
• Sea salt
• Black pepper
• Olive oil
• 2 cucumbers
• 2 baby daikon
• ½ red endives
• ½ endive
• 1 celery stalk
• 2 radishes
• 1 asparagus spear
• 1 small turnip
• 2 myoga ginger buds
• 50g lotus root
• 10cl of matsuhisa dressing
• 20g mesclun (mix of salad greens)
• Watercress to garnish
Method1 Sprinkle the tuna with salt and pepper and press into the fillet. Briefly sear both sides of the tuna in a little olive oil.
2 When the surface has just started to cook and appears marbled, plunge the fillet into iced water to cool, then pat with a paper towel until completely dry.
3 For the sliced salad, shave the vegetables extremely thinly with a vegetable slicer and leave in ice water. When the vegetables are crisp, drain them in a sieve. Mix the vegetables and the mesclun and make a heap in the centre of a serving plate.
4 Cut the tuna fillet into seven slices about three millimetres 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.
Note: When slicing the vegetables, cut them lengthways to show their natural shapes. For example, slice the cucumber, celery and ginger along the fibres. The sashimi salad makes the vegetables more appetising, while cutting the tuna very thinly helps create a textured balance.
The chefName: Nobu Matsuhisa
Nobu Matsuhisa is undeniably one of the world’s most famous chefs, thanks to his high-end chain of Japanese restaurants. Counting Hollywood legend Robert DeNiro as a friend and partner in the business also helps. Chef Nobu has more than 20 eateries around the globe, serving authentic Japanese dishes and all manner of sushi bites. The Dubai outlet is a popular hangout for Asian food lovers.
To book a table at Nobu, Atlantis, Palm Jumeirah, call 04 426 2626