Tuna Tataki Recipe
thinly sliced pepper seared bigeye tuna with daikon momiji, garlic chips, scallion & tataki sauce
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Ingredients
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Tuna
Garnish
Tataki Sauce
Method
Preparation
Prepare the Tuna
Season the bigeye tuna loin with salt and black pepper. Heat vegetable oil in a skillet over high heat until it shimmers. Sear the tuna for about 30 seconds on each side until the outside is browned but the inside remains rare. Remove from heat and let it cool.
Slice the Tuna
Once the tuna is cooled, use a sharp knife to slice it thinly (about 1/4 inch thick) against the grain.
Garnish and Sauce
Make the Tataki Sauce
In a small bowl, mix together soy sauce, rice vinegar, mirin, and sesame oil until well combined.
Assemble the Dish
On a serving plate, arrange the sliced tuna, top with julienned daikon, sliced scallions, and garlic chips. Drizzle with tataki sauce before serving.