Tuna Tataki
2 servings
15 minutes
Tuna tataki is a dish from Japanese cuisine that combines the delicacy of flavor and the sophistication of texture. Its origins trace back to traditional grilling techniques used in Japan, where fish is prepared to maintain freshness inside while developing an appetizing crust outside. The tender tuna fillet quickly seared in a sesame crust remains juicy and soft inside, while a piquant sauce made from wasabi, soy sauce, and olive oil adds depth of flavor to the dish. This delicacy is perfect for serving as an appetizer or light main course accompanied by fresh vegetables or rice. Tuna tataki is not just a gastronomic pleasure but also an art of combining simplicity and refinement in every bite.
1
Rinse the tuna steak under cold water and thoroughly dry it with paper towels.
- Tuna fillet: 400 g
2
We cut the steak into equal rectangular pieces against the grain. We rub the tuna pieces with olive oil, season with salt and pepper, and coat them in sesame seeds.
- Extra virgin olive oil: 1 tablespoon
- Sea salt: to taste
- Ground black pepper: to taste
- Sesame: 3 tablespoons
3
Heat the pan properly and fry the tuna for 1 minute on each side.
4
Place the cooked tuna on a cutting board and slice it into equal pieces, 1–1.5 cm wide, using a very sharp knife.
5
Preparing the sauce. For this, mix wasabi paste, olive oil, soy sauce, and finely chopped onion.
- Wasabi paste: 1 tablespoon
- Extra virgin olive oil: 1 tablespoon
- Soy sauce: 2 tablespoons
- Green chopped onions: 2 tablespoons
6
The prepared pieces of tuna can be drizzled with sauce immediately or the sauce can be served separately.