Ingredients
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
Para servir
- 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
Instructions
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.
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