Tuna Tataki Recipe
Enjoy a melting, fragrant tuna tataki, a Japanese classic that's as refined as it is easy to prepare! Searched for just a few seconds over high heat, the tuna retains its raw, tender core, enhanced by a flavorful marinade of soy, mirin and lime. Coated with crispy sesame seeds, each slice reveals a perfect balance of sweetness and freshness. An elegant, light dish, ideal with vinegared rice or a crunchy salad. Impossible to resist!
- Author
- iRASSHAi
- Prep Time
- 25 minutes
- Cooking Time
- 1 minutes
- Servings
- 2
Ingredients
- 250 g fresh tuna (loin or fillet, preferably sashimi-grade)
- 2 tbsp. soy sauce
- 2 tablespoons mirin
- 2 tablespoons lime juice (or yuzu)
- 1 tablespoon sesame oil
- 1 tablespoon sesame seeds
- 1 tablespoon neutral oil
- 1 spring onion (thinly sliced)
- A few sprigs of coriander (optional, for freshness)
- Grated fresh ginger (optional, to season)
Directions
- Check that the tuna is fresh and free of fibrous or dark parts.
- Pat dry with paper towels. Cut into a rectangular cube about 4 cm thick for even cooking.
- Sprinkle the tuna evenly with salt (this removes excess water, grills it cleanly and brings out its flavor even more).
- In a bowl, combine soy sauce, mirin, lime juice and sesame oil.
- Place the tuna in this marinade and leave to rest in the fridge for 10 minutes, turning halfway through to ensure even absorption.
- Heat a frying pan over high heat with the neutral oil.
- Drain the tuna (reserve the marinade for the sauce).
- Sear the tuna for 15 seconds on each side (top, bottom and sides), turning gently with tongs. It should be lightly browned on the outside and raw on the inside.
- Place the tuna on a board and leave to rest for 2 minutes. Roll in the roasted sesame seeds to coat evenly.
- Using a sharp knife, slice the tuna into thin strips 5 mm thick.
- Arrange the tuna slices on a plate. Sprinkle with spring onion, chopped sesame seeds and grated ginger. Add a little wasabi for a spicy touch.
- Pour the sauce over the entire dish and enjoy.
