Chef K and I draw a lot of our inspiration from different foods we try here in Seattle. With the pandemic, we haven’t had as many opportunities to try new restaurants and food. After getting vaccinated, we decided to adventure out again!
One of the restaurants we went to had a tuna tataki that we decided to try. I was instantly inspired to recreate it.
The word tataki actually refers to a Japanese cooking method of lightly searing meat. It is crucial that your pan is hot because you want a very quick sear. If you leave the tuna on the pan too long the tuna will be overcooked in the center instead of being raw tuna as expected.
You can serve the tuna with just the sauce or you can add some edamame or microgreens. This tuna tataki can also be a great protein for any salad as well.
Keep your sesame seeds on your tuna, not the floor,
Your favorite alternative chefs, K & T
Tuna Tataki
Ingredients
200g Tuna fillet
1 tbsp sesame oil
Salt
2 tbsp sesame seeds (½ black, ½ white)
Dressing
- 1 tbsp tamari
- ½ tsp sesame oil
- 1½ tsp mirin
- ¾ tsp maple syrup
- ½ tsp grated ginger
Optional sides
- Wasabi
- Microgreens
- Edamame
Instructions
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Spread an even layer of the sesame seeds on a plate.
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Brush tuna fillet with sesame oil and season with salt, then roll the tuna fillet in the sesame seeds until all sides are evenly coated.
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Heat up a frying pan over medium high heat. Sear each side of the tuna for 1 minute.
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Once cooled, wrap the tuna fillet in saran wrap and place in the refrigerator to chill until ready to serve.
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Combine all dressing ingredients together in a small bowl.
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Slice the tuna fillet and serve with the dressing. Add wasabi, microgreens, or edamame as additional accompaniments.