Tuna tataki with crispy radish, mint and green basil
4 servings
30 minutes
Recipe from Chef of "Cheretto More" Vladimir Sidorov.
1
Peel the orange. Cut out the 'fillet' of pulp without membranes from half. Squeeze juice from the other half, pour it into a saucepan, and reduce by about a quarter. Cool down.
- Oranges: 1 piece
2
Add mirin, rice vinegar, a bit of wasabi paste, sesame oil, and soy sauce to the evaporated juice. Mix well and add powdered sugar to taste.
- Mirin: 1 tablespoon
- Soy sauce: 1 tablespoon
- Wasabi paste: 1 teaspoon
- Sesame oil: 0.5 teaspoon
- Powdered sugar: 1 tablespoon
3
Sear the tuna fillet in grape seed oil for 1 minute on each side.
- Tuna fillet: 500 g
- Grape seed oil: 2 tablespoons
4
Cut the avocado into small pieces, slice the radish into wedges, and cut the orange slices crosswise into three to four pieces.
- Avocado: 0.5 piece
- Radish: 4 pieces
- Oranges: 1 piece
5
Place the tuna tataki on a plate, top with remaining wasabi peas. Arrange pieces of avocado, radish, and orange nearby. Drizzle with sauce and sprinkle with sesame seeds. Garnish with mint and basil leaves and serve immediately.
- Wasabi paste: 1 teaspoon
- Avocado: 0.5 piece
- Radish: 4 pieces
- Oranges: 1 piece
- White sesame seeds: 3 tablespoons
- Mint: 2 sprigs
- Basil: 2 sprigs