Sesame Tuna Tataki

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.

• Prep time: 20 min
• Cook time: 5 min
• Difficulty: Medium
• Calories: 414
• Protein: 39 g
• Carbs: 9 g
• Fat: 24 g

Ingredients

• 600 g Atlantic bluefin tuna ( in thick, even steaks )
• 60 ml soy sauce ( for the marinade )
• 30 ml mirin
• 2 tbsp Lime juice ( freshly squeezed )
• 1 tsp Ginger ground
• 1 tbsp Sesame oil ( for glazing )
• 50 g Sesame seed ( white and black mix if possible )
• 1 tbsp Sunflower oil ( for the pan )
• 20 g Fresh ginger ( grated )
• 200 g Daikon Radish ( peeled and grated )

Instructions

1. Marinade preparation

   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. Searing the tuna

   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. Coating and resting

   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. Slicing and plating

   Using a sharp knife, slice the tuna into half-centimeter thick slices. Serve immediately with the grated daikon radish to provide freshness.

Chef's tips

• 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.

Storage

Consume immediately after slicing. Do not store in the refrigerator once cut, as the texture will become pasty.