Red tuna tataki with soy sauce and sesame
A classic Japanese preparation where the tuna is quickly seared on the outside while keeping the center juicy and raw, served with a reduced sweet and sour sauce and a spicy touch.
Ingredients
- 250 g fresh red tuna
- 1 handful of radish sprouts
- 1 slice of fresh ginger
- 4 tbsp soy sauce
- 2 tbsp mirin (or sweet white wine)
- 2 tbsp light or brown sugar
- 1 tsp whole grain mustard
- Chipotle chili paste to taste
- 1 tbsp whole sesame seeds
- 1 tbsp black sesame seeds
- Neutral oil as needed
Method
- 1
Trim the very cold piece of tuna to form rectangular ingots about 2,5 cm thick.
- 2
Heat a skillet (frying pan) with a drizzle of neutral oil and sear the tuna ingot for just a few seconds on each side, aiming to brown the surface without cooking the center.
- 3
Remove the fish from the skillet and reserve it in the refrigerator so it firms up while the sauce is being made.
- 4
Peel the ginger slice by scraping it with a small spoon and mince it as finely as possible.
- 5
In a small skillet over medium heat, place the soy sauce, mirin, brown sugar, minced ginger, and chipotle paste.
- 6
Cook the mixture until it comes to a boil and reduces slightly until the ingredients are combined.
- 7
Turn off the heat, incorporate the whole grain mustard, mix well, and let the sauce cool.
- 8
Mix the whole and black sesame seeds in a deep plate.
- 9
Coat the cold tuna ingots in part of the sauce and bread them well in the seed mixture.
- 10
With a sharp knife, cut the tuna into medium-thickness slices.
- 11
Arrange a bed of radish sprouts on the plate, place the tataki slices on top, and serve with the rest of the sauce on the side.