It’s the middle of summer here in Chile and OMG IT’S HOT! We need dishes that are fresh and at the same time not boring at all. For that reason, I wanted to make this tuna tataki served with a lovely sauce that’s made really quickly. If you don’t know what a tataki is, it’s a technique where you cook only the very outer part of the fish (or beef), leaving the centre raw. It’s perfect for tuna!
This tataki recipe I taught in a class in November and my students went crazy over it! They loved it and have uploaded photos making it over and over again. Then, I made it for New Year’s eve and my friends loved it too, so I knew that I had to upload the recipe to the blog. The best part is that you can use the same technique I used for the tuna wedge you can use for a whole piece of tuna and serve it as part of a salad or main dish.
I have another tataki recipe that is pretty old but still DELICIOUS! Don’t mock my photos dough, it’s from several years ago, lol! The recipe is for a tuna tataki with tangerine sauce, which is perfect for the lovers of sweet and savoury dishes :). Also, if you like citrus fruits you can add lemon, orange or tangerine zest to this tataki or even segments of them! It’s a nice addition if you like it. Other components that you can add are fried wonton strips, chives, red onion cut really small, salt flakes or pink pepper.
You can have the tuna and sauce made from the day before and keep them in the fridge. I do recommend that you slice the tuna right before serving :). You can use frozen tuna without any issue because actually, freezing tuna reduces the risk of bacteria being present in the meat. You can replicate this technique also with trout, salmon and beef filet/tenderloin.
For the sauce
- 80 ml soy sauce
- 4 tsp rice vinegar
- 4 tsp granulated sugar
- 1 tsp cornstarch
For the tataki
- 2 tuna medallions
- 1 tbsp sesame oil
- toasted sesame seeds
- Salt and pepper to taste
- Canola oil for searing
- ¼ cucumber peel the cucumber in 3mm slices and then cut those in strips. You can use the centre of the cucumber to flavour water.
- ½ avocado in cubes
- Chives chopped really small
- Radish sprouts
For the sauce
- Place everything in a pot and bring it to a boil over high heat, mixing constantly with a whisk.
- Remove it from the heat and let it cool down completely.
For the tuna tataki
- Cut the medallions in thick wedges. Add salt, pepper, sesame oil and mix.
- Cover the wedges with toasted sesame seeds but avoid covering up the edges of the wedges so you can check as the tuna cooks as to avoid overcooking it.
- Preheat a pan over high heat and add the oil. Cook the tuna for 20-30 seconds per side or until you see the tuna starting to change colour.
- Remove the tuna from the pan and let it cool down completely before cutting into it. Alternatively, you can place it in the fridge for a couple of hours before cutting it if you want it cold.
- Cut the tuna in 5mm slices and spread them on a dish like a carpaccio.
- Drizzle the sauce generously on top and then sprinkle the avocado, cucumber, radish sprouts and chives.