Sakamoto Tuna Tataki Recipe
SEARED ALBACORE TUNA, CRISPY RICE CAKE & WASABI AOILI. SOY GINGER GLAZE, JALAPENO & CILANTRO.
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Ingredients
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Tuna and Marinade
Crispy Rice Cake
Wasabi Aioli
Garnish
Method
Prepare Tuna
- 1
- 2
Sear Tuna
Heat a skillet over high heat. Remove tuna from marinade and sear for about 1-2 minutes on each side for rare doneness. Remove from heat and let it rest.
Make Crispy Rice Cake
- 3
Cook Sushi Rice
Rinse sushi rice under cold water until water runs clear. Combine rice and water in a pot, bring to a boil, then reduce heat to low and cover. Cook for 20 minutes or until water is absorbed. Let it cool slightly.
- 4
Form and Fry Rice Cakes
Mix the rice vinegar and salt into the cooked rice. Once cool, form rice into small cakes. Heat vegetable oil in a skillet and fry rice cakes until golden brown and crispy on both sides.
Prepare Wasabi Aioli
- 5
Make Aioli
In a bowl, mix mayonnaise, wasabi paste, and lemon juice until smooth and well combined.
Assemble the Dish
- 6
Plate the Dish
Place a crispy rice cake on a plate, slice the seared tuna and arrange it on top. Drizzle with soy ginger glaze, add jalapeno slices, and sprinkle with chopped cilantro. Serve with wasabi aioli on the side.