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
Ahi Tuna
- 1
Prepare the Ahi Tuna
Start by seasoning the Ahi tuna steak with salt and black pepper on both sides.
- 2
Sear the Ahi Tuna
Heat sesame oil in a pan over medium-high heat. Sear the tuna for about 30 seconds on each side, ensuring the center remains rare.
- 3
Slice the Tuna
Remove the tuna from the pan and let it rest for a few minutes. Once rested, thinly slice the tuna into 1/4 inch thick pieces.
Pickled Shimeji Mushrooms
- 4
Prepare the Pickling Brine
In a small saucepan, combine rice vinegar, sugar, and salt. Bring to a simmer over low heat until dissolved.
- 5
Pickle the Mushrooms
Add the shimeji mushrooms to the brine and let them soak for at least 30 minutes at room temperature or refrigerate for a few hours.
Yuzu Broth
- 6
