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Tuna tataki salad with crispy garlic & wasabi dressing
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240g pack No.1 2 Yellowfin Tuna Steaks
4 tbsp Kikkoman Teriyaki Sauce with Toasted Sesame
2½ tbsp toasted sesame oil
8 cloves garlic, peeled and thinly sliced
½ tsp wasabi paste
1 tbsp Cooks’ Ingredients Japanese Rice Vinegar
110g pack baby leaf salad, kept in cold water
1 small red onion, very finely sliced and kept in cold water
10 cherry tomatoes, halved
1 ripe avocado, peeled and thinly sliced
1. Remove the tuna from the fridge 20 minutes before cooking. Pat dry with kitchen paper and season with black pepper on both sides. Pour over 1 tbsp teriyaki sauce and leave to marinate.
2. Heat 2 tbsp toasted sesame oil in a small pan over a medium heat. Add the sliced garlic and cook until crispy and golden (watch carefully as garlic burns easily). Scoop out of the pan and set aside. Tip the garlicky oil into a bowl and add 3 tbsp teriyaki sauce, the wasabi and rice vinegar. Mix until the wasabi is dissolved.
3. Heat ½ tbsp sesame oil in a frying pan over a medium-high heat. When smoking, using tongs, sear the tuna on all the edges, then cook for 1-2 minutes on each side for pink in the middle or 2-3 minutes on each side if you like it more well done. Remove from the pan and rest on a chopping board for 5 minutes.
4. Drain and dry the salad leaves and onion. Lightly toss with the tomatoes and half the dressing, then arrange on 2 plates and top with avocado. Slice the tuna and place on top. Drizzle over the remaining dressing and scatter with crispy garlic.
Typical values per serving:
This recipe was first published in July 2020.