Tuna Tataki

Japanese

Starter
4 persons
30
Mild

Elevate your culinary skills to a new level with this Tuna Tataki, a delicious fusion of taste and texture. This elegant, light creation is perfect for lovers of fresh fish and the refined flavors of Asian cuisine.

Ingredients

- 1 tbsp Roasted White Sesame Seeds

- 1 tbsp Roasted Black Sesame Seeds

- a splash Ponzu Shoyu Sauce

- a few drops Japanese Mayonaise

- a handful Seaweed Snack Original (Battered)

- 500 g tuna steak, suitable for raw consumption

- a dash of neutral oil

- cucumber, cut into thin strips

- pickled radish

Preparation method for Tuna Tataki

Start by pickling the radishes (optional, but highly recommended). Slice radishes very thinly and mix them in a jar with a blend of rice vinegar (2 parts), water (1 part), a pinch of sugar, a dash of sesame oil, some peppercorns, and dried chili for that extra kick. Let this rest in the refrigerator for at least 24 hours so the flavors can blend well.
Cut the tuna steak into a rectangle. Coat it with a bit of neutral oil and roll it in sesame seeds so they stick well.
Heat a dash of oil in a pan and sear the tuna steak on all sides quickly. This must be done swiftly to keep the inside raw.
Slice the tuna into strips about 1.5 cm wide. Glaze the tuna meat with a brush and ponzu sauce for a fresh, slightly sour taste.
For plating, start with a layer of pickled radishes. Add strips of cucumber on top. Place the tuna tataki on top of this. Finish the plate with dollops of kewpie mayo, nori-tempura snacks, and the sliced spring onion.

Serve tip

For a vegetarian version, replace the tuna with firmly marinated tofu. Marinate the tofu in a mix of soy sauce, rice vinegar, and a bit of grated ginger. Briefly fry it on all sides and then follow the same preparation method as the tuna. A delicious alternative that will enchant vegetarian taste buds!