Blog
Tuna Tataki with Sesame, Togarashi Shichimi and Fresh Wasabi
Recipe: Charlotte Hamilton (Charlotte's Foodweb)
You've probably seen it pass by on a menu: tataki. Tataki is a Japanese preparation method where meat or fish is briefly roasted. The searing of the meat is done in a very hot pan, on a grill or even over a flame. With tataki, meat or fish is still raw inside. After searing, flavor enhancers such as soy, ginger or sesame are often added.
In this recipe, we make tataki of tuna. We season the tuna steak with togarashi and finish it off with a dressing of soy sauce and lime. The fresh wasabi takes this dish to the next level and before you know it, you'll be passing your last slice of tuna through the fresh wasabi.
Recipe
4 people
30 minutes
Ingredients
- neutral oil
- 1 shallot
- 2 tablespoons of toasted sesame seeds
- 1 tablespoon of togarashi (Japanese 7-spice)
- 200 grams of tuna steak
- 2 tablespoons of soy sauce
- ½ lime
- 1 tablespoon of olive oil
- 1 small, fresh wasabirhi hem (take note, you can only grate these with a real wasabi grater. An ordinary kitchen grater is unsuitable)
- fresh wasabi flowers (if in season)
Preparation
- In a saucepan, heat a layer of neutral oil. Meanwhile, slice the shallot into thin rings. Add the shallot to the hot oil. Fry until golden brown and crispy. Drain on a paper towel.
- Mix the sesame seeds with the togarashi. Rub the tuna steak with oil. Pass the tuna steak through the sesame seed mixture, making sure the steak is coated. Heat a frying pan over medium-high heat. Fry the tuna steak for 1 minute per side, sear the sides and remove from the heat.
- Grate and squeeze half the lime. Mix with the soy sauce, lime zest and juice and olive oil. grate the wasabi with a wasabi grater and divide over the plate. Slice the tuna steak and place over the freshly grated wasabi. Place them on a plate and finish with the soy dressing and fresh wasabi flowers. Serve immediately.