Ahi Tuna Tataki Recipe
Pickled shimeji mushrooms, yuzu broth, avocado purée
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Ahi Tuna
Pickled Shimeji Mushrooms
Yuzu Broth
Avocado Purée
Method
Preparation
- 1
Pickle the Mushrooms
In a small saucepan, combine rice vinegar, sugar, and salt. Bring to a simmer and stir until dissolved. Remove from heat and add shimeji mushrooms. Let them cool in the pickling liquid for at least 30 minutes.
- 2
- 3
Make Avocado Purée
In a blender, combine avocado, lime juice, and salt. Blend until smooth and creamy. Adjust seasoning to taste.
Cooking the Tuna
- 4
Sear the Ahi Tuna
Heat sesame oil in a pan over high heat. Season the ahi tuna steaks with soy sauce. Sear for about 30 seconds on each side, or until the outside is browned but the inside remains rare. Remove from heat and let it rest for a few minutes.
- 5
Slice the Tuna
Using a sharp knife, slice the seared ahi tuna into thin slices.
Plating
- 6
Assemble the Dish
On a plate, spoon a layer of avocado purée, arrange the sliced ahi tuna on top, and garnish with pickled shimeji mushrooms. Drizzle with warm yuzu broth and sprinkle with black sesame seeds.
