Tuna Tataki Recipe
seared rare ahi tuna, pickled papaya, pink grapefruit, avocado, edamame, house made gluten free ponzu.
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Ingredients
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Tuna
Pickled Papaya
Garnish
Ponzu Sauce
Method
Prepare Pickled Papaya
- 1
Pickle the Papaya
In a bowl, mix the rice vinegar, sugar, and salt until dissolved. Add the julienned papaya and let it marinate for at least 30 minutes.
Make Ponzu Sauce
- 2
Combine Ponzu Ingredients
In a small bowl, whisk together soy sauce, citrus juice, mirin, rice vinegar, and dashi (if using). Set aside.
Seared Tuna
- 3
Sear the Tuna
Heat sesame oil in a pan over high heat. Season the ahi tuna with salt and pepper, then sear for about 30 seconds on each side for rare. Remove from heat and let it rest.
Assemble the Dish
- 4
Plate the Components
Slice the seared tuna into thin strips. On a plate, arrange the pickled papaya, pink grapefruit segments, avocado slices, and edamame. Top with the sliced tuna and drizzle with ponzu sauce.
