Tuna Tataki uses sashimi grade tuna drizzled with a refreshing and tangy Ponzu-Ginger sauce. Extremely important is the fresheness of the fish. While it can be easily considered as starter, I just can’t get enough of it which makes it a dish on its own.
Lightly seared, infused with tons of Asian flavors and very easy to make a dish.
Tuna Tataki
Have a look below at the full recipe. Don’t forget, you can always print it.
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Prepare the sauce by whisking all ingredients in a small bowl.
Sear all four sides for 30 seconds each. Remove from fire and dip in a bowl with cold water to stop the cooking. Pat dry.
Slice the tuna into 5 mm thickness.
Place in a flat dish and drizzle with the Tataki Sauce.
Sprinkle all over with the sesame seeds and the Furikaki Seto Fumi seasoning.
Tuna Tataki
Servings: 2 People
Ingredients
- 400 gr Yellow Fin Tuna , Sashimi grade, as a block (Tataki)
- 1 ½ tablespoons EVOO , Extra Virgin Olive Oil
- 1 tablespoon Furikaki Seto Fumi , Japanese Seasoning
- 1 teaspoon White Sesame Seeds , toasted
For the Tataki Sauce:
- 6 tablespoons Ponzu sauce , (citrus/Yazu flavoured dressing)
- 4 teaspoons Light Soy Sauce
- 2 teaspoons Sesame oil
- 2 small/thin Scallions , mostly green parts, thinly sliced
- 2 teaspoons fresh Ginger , grated
- 1 teaspoon White Sesame Seeds , toasted
Instructions
- Prepare the sauce by whisking all ingredients in a small bowl.
- In the meantime, put a medium saucepan on high heat and when hot add the oil. A minute later add the block of Tuna and sear all four sides for 30 seconds each. Remove from fire and dip in a bowl with cold water to stop the cooking. Pat dry.
- Slice the tuna into 5 mm thickness, place in a flat dish and drizzle with the Tataki Sauce. Sprinkle all over with the sesame seeds and the Furikaki Seto Fumi seasoning.
