Sesame Tuna Tataki
Ingredients
- 600 gAtlantic bluefin tuna (in thick, even steaks)
- 60 mlsoy sauce (for the marinade)
- 30 mlmirin
- 2 tbspLime juice (freshly squeezed)
- 1 tspGinger ground
- 1 tbspSesame oil (for glazing)
- 50 gSesame seed (white and black mix if possible)
- 1 tbspSunflower oil (for the pan)
- 20 gFresh ginger (grated)
- 200 gDaikon Radish (peeled and grated)
Method
Tuna seared briefly to keep a melting ruby-red center. The sesame crust provides a sharp crunch while the sauce wakes up the palate with its acidity and umami notes.
- 1
In a bowl, mix the soy sauce, mirin, lime juice, ground ginger, and grated fresh ginger. This base should be balanced between salt and acidity.
- 2
Heat the sunflower oil in a very hot pan. Sear the tuna steaks for 30 seconds per side. Aim for a thin cooked layer of 2 millimeters, the rest should remain raw.
- 3
Remove the tuna, brush it with sesame oil, then immediately roll it in the sesame seeds so they adhere well to the warm flesh.
- 4
Using a sharp knife, slice the tuna into half-centimeter thick slices. Serve immediately with the grated daikon radish to provide freshness.
Frequently asked questions
How do you get this dish right?
- The pan must be smoking hot before adding the fish.
- Use sashimi-grade tuna, as the center remains raw.
- Do not let the tuna marinate too long in the acid (lime), as it will 'cook' the flesh without heat.
How long does this dish keep?
Consume immediately after slicing. Do not store in the refrigerator once cut, as the texture will become pasty.
