tuna tataki
serves 4
- 1/2- 3/4 lb. sashimi grade tuna- cut into long, approximately 1¼ x 2 ½” logs
- 1/4 cup black sesame seeds
- 1 t peanut oil or olive oil
mike’s makeshift dipping sauce
- 1/4 cup kikkoman ponzu
- 1/2 t fresh lemon juice
- 1 t fish sauce
- 1/2-1 t sriracha sauce to taste
- 1 t sake or dry vermouth
(all ingredients except sake or vermouth available at monahan’s)
spread sesame seeds out on a cutting board. roll and press tuna log to evenly coat each side. heat a heavy pan or skillet over medium- high heat. add oil, when hot add tuna and sear about 1-2 minutes on each side – flip when fish looks cooked about 1/8 inch into the log.
with a thin very sharp knife, slice thin (about 1/8 inch) and fan out on the plate. serve with dipping sauce.
[…] make ponzu shoyu. the recipe for ponzu is a bit time consuming so we’ve come up with a good quickie sauce that’s made with kikkoman ponzu. you’ll be amazed that you can create such an impressive […]
[…] this dish is sooo good! i’m lucky i got to eat the tuna after i photographed it! my husband says if you love tuna sashimi and sushi, you’ll probably really go for this dish because its basically sashimi that is seared and served raw in the center. click here for the recipe. […]