Name: Earls Kitchen + Bar - Waikikis Ahi Tuna Tataki Recipe
Cook time: 1 h
Total time: 1 h
Yield: 2 servings
Cuisine: Japanese
Ingredients: 1 lb Ahi Tuna Steak; 2 tbs Soy Sauce; 1 tbs Sesame Oil; 1 tbs Black Sesame Seeds; 1 tbs White Sesame Seeds; 1 tsp Salt; 1 tsp Black Pepper; 200 g Shimeji Mushrooms; 100 ml Rice Vinegar; 2 tbs Sugar; 1 tsp Salt; 50 ml Yuzu Juice; 250 ml Dashi Stock; 1 tbs Soy Sauce; 1 tbs Mirin; 1 large Avocado; 1 tbs Lemon Juice; 1 to taste Salt

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
Mix the Broth Ingredients
In a bowl, combine yuzu juice, dashi stock, soy sauce, and mirin. Whisk until well mixed.

Avocado Purée

7
Prepare the Avocado
Cut the large avocado in half and remove the pit. Scoop the flesh into a blender.
8
Blend the Purée
Add lemon juice and a pinch of salt to the avocado. Blend until smooth and creamy, adding water if necessary to reach desired consistency.

Ahi Tuna Tataki Recipe

Ingredients

Ahi Tuna

Pickled Shimeji Mushrooms

Yuzu Broth

Avocado Purée

Method

Ahi Tuna

Prepare the Ahi Tuna

Sear the Ahi Tuna

Slice the Tuna

Pickled Shimeji Mushrooms

Prepare the Pickling Brine

Pickle the Mushrooms

Yuzu Broth

Mix the Broth Ingredients

Avocado Purée

Prepare the Avocado

Blend the Purée

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