Tuna Tataki Salad Recipe
Tempura Fried Tuna, Sriracha Aioli, Citrus Ponzu, Togorashi, Cucumber, Radish, Red Onion, Carrot, Avocado, Shiso Leaf
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Ingredients
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Salad Ingredients
Method
Preparation Instructions
- 1
Prepare the Tuna
Pat the tuna steak dry with paper towels. Season with salt and pepper on all sides.
- 2
Make the Tempura Batter
In a bowl, mix the tempura batter mix with ice water until just combined; do not overmix.
- 3
Heat the Oil
In a deep pan, heat the vegetable oil over medium-high heat until it reaches 350°F (175°C).
- 4
Fry the Tuna
Dip the seasoned tuna steak into the tempura batter, allowing excess to drip off. Carefully place it in the hot oil and fry for 1-2 minutes on each side until golden brown. Remove and drain on paper towels.
- 5
Slice the Tuna
Let the fried tuna rest for a few minutes, then slice it thinly against the grain.
- 6
- 7
Make the Sriracha Aioli
In a small bowl, mix the mayonnaise and sriracha together until well combined.
- 8
Assemble the Salad
On a plate, arrange the sliced vegetables, top with sliced tuna, drizzle with citrus ponzu, and finish with togarashi and shiso leaves. Serve with sriracha aioli on the side.