Main Street Tataki Recipe
Seared Ahi Tuna, Cajun Spice, Garlic Aioli, Tapenade, Tomate Fennel Jus, Potato Sticks, Basil
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Ingredients
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For the Seared Ahi Tuna
For the Garlic Aioli
For the Tapenade
For the Tomate Fennel Jus
For the Potato Sticks
For Garnish
Method
For the Seared Ahi Tuna
- 1
Season the Tuna
Rub the Ahi Tuna steaks with Cajun spice, salt, and black pepper on all sides. Let them sit for 10 minutes to absorb the flavors.
- 2
Sear the Tuna
Heat a non-stick skillet over high heat. Add a tablespoon of oil. Once hot, sear the tuna for 1-2 minutes on each side until the outside is golden but the inside is rare. Remove from heat and let rest.
For the Garlic Aioli
- 3
Prepare the Aioli
In a bowl, combine mayonnaise, minced garlic, lemon juice, olive oil, and salt. Whisk until smooth. Adjust seasoning to taste and set aside.
For the Tapenade
- 4
For the Tomate Fennel Jus
- 5
Cook the Jus
In a saucepan, heat olive oil over medium heat. Add chopped fennel and cook until softened. Add diced tomatoes, chicken broth, salt, and pepper. Simmer for 15-20 minutes until thickened. Blend until smooth and set aside.
For the Potato Sticks
- 6
Prepare the Potato Sticks
Preheat oven to 425°F (220°C). Slice potatoes into thin sticks. Toss with olive oil and salt. Spread on a baking sheet and bake for 20-25 minutes or until golden brown and crispy.
To Assemble
- 7
Plate the Dish
On a plate, place a generous spoonful of tomate fennel jus, slice the seared tuna and arrange it on top. Add a dollop of garlic aioli and tapenade on the side. Garnish with crispy potato sticks and fresh basil leaves.
