Tuna tataki

Name: Tuna tataki
Prep time: 10 min
Cook time: 3 min
Total time: 13 min
Yield: 2
Ingredients: 2 tbsp soy sauce; 1 tbsp Japanese rice vinegar; 1 tbsp lemon juice; 1 tsp caster sugar

If you're looking to wow some dinner party guests, or you're a tuna fan, then this is the recipe for you. The tuna is soft and silky and is married perfectly together with a sharp ponzo and tataki sauce.

4 out of 5 stars(1) Rate this recipe

HealthyHigh in niacin

Serves2
CourseMain meal
Prepare10 mins
Cook3 mins
Total time13 mins

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FOR THE PONZU SAUCE

2 tbsp soy sauce
1 tbsp Japanese rice vinegar
1 tbsp lemon juice
1 tsp caster sugar

FOR THE TATAKI SAUCE

1 continental salad onion, thinly sliced
20g fresh ginger, finely shredded
3 tbsp ponzu sauce (above)
2 tsp toasted sesame oil

FOR THE TUNA

240g Yellowfin tuna steak
1 tbsp Vegetable oil

First make the ponzu sauce. Combine all of the ingredients for the ponzu sauce in a small saucepan, bring to the boil and remove from the heat. Set aside to cool.
For the tataki sauce, mix together all of the tataki sauce ingredients in a bowl and put to one side. Keep the sauce at room temperature.
Place a non-stick pan over a high heat for 5 minutes or until very hot. Place the tuna on a clean board or plate and season generously with freshly ground black pepper and salt.
Pour the vegetable oil carefully into the hot pan then add the tuna. Sear the tuna for 12 seconds on each side being careful not to over cook. Transfer the cooked tuna onto a clean board to rest.
Serve the tuna finely sliced at a 45° angle being sure to cut against the grain and place onto your serving plate. Garnish the tuna with the tataki sauce and serve.

Typical values per serving when made using specific products in recipe