Togarashi tuna nicoise salad

Togarashi Tuna Nicoise Salad Recipe
Serves four to six


  • 4oz of tuna per person
Step 1- Grind the Togarashi Spice:
  • 2 tsp red chili flake
  • 2 tsp kombu seaweed ground, or other dry seaweed
  • 2-3 tsp citrus zest dried
  • 2 tsp cayenne pepper
  • 1 1/2 tsp black sesame seeds ground, and1/2 black sesame seeds whole
  • 1 1/2 tsp dehydrated garlic minced
  • 2 TBS salt
Step 2- Combine Sesame Orange Vinaigrette:
  • 1/4 c shallots, minced
  • 1/4 c sesame oil
  • 3/4 c orange juice
  • 1/3 cup vinegar or champagne vinegar
  • 1/2 tsp salt
  • 2 TBS. sesame seeds, whole
  • 1 cup olive oil
Step 3- Chop Toppings:
  • parsley and/or other herbs
  • carrots
  • cucumber
  • cherry tomatoes or pear tomatoes
  • olives
  • capers
  • red onion
  • Humbolt Fog or other goat cheese
  1. Assemble Chopped Toppings on vinaigrette dressed mixed lettuces of choice

  2. Season the Tuna with the Togarashi Spice

  3. Sear the Tuna (4 ounces per person) on all Sides

  4. Slice Tuna before Serving on Salad
About Executive Chef Brian J Burris:

Meridian Executive Chef Brian Burris, 25 years old, was born and raised in Indiana and was the youngest in his class to graduate from the culinary program at Johnson & Wales University in Denver, Colorado. He was on the Dean's List. Most recently he was the Executive Sous Chef at Sycamore Hills Golf Club in Fort Wayne, Indiana.

Previous professional experience has also included stints at Table 6 Restaurant in Denver, Colorado, Dakota's Bistro in Salida, Colorado, and the Hilton Hotel in Fort Wayne, Indiana. Burris interned at the Parknasilla Hotel in Ireland and, in the course of his career, has cooked for chefs Thomas Keller and Charlie Trotter.

Meridian International Sports Café
2050 University Ave
Berkeley, CA
Phone: 510.705.1450

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