Seared Tuna Tataki With Shaved Cucumber
From luisascatering 15 years ago
- 2 minutes to make
- Serves 4
Beautiful, fresh ahi tuna at the market yesterday so could not resist! To make tataki you really need your tuna to be sushi-grade. I must warn you though: if you are lucky enough to have easy access to it, there is a danger of it becoming habit-forming!
Ingredients
- For tuna: shopping list
- 1/2 pound very fresh, sushi-grade ahi tuna shopping list
- 1/4 cup sesame seeds, untoasted shopping list
- 1 tablespoon cracked black pepper shopping list
- kosher salt shopping list
- 3 tablespoons peanut oil, for searing (olive oil is fine too) shopping list
- 1 english cucumber, peel and cut in half lengthwise shopping list
- For Dressing: shopping list
- 2 tablespoons mayonnaise shopping list
- 1 tablespoon rice vinegar shopping list
- 1 tablespoon soy sauce shopping list
- 1 tablespoon honey shopping list
- 1 teaspoon finely grated fresh ginger shopping list
- 1 teaspoon Asian sesame oil shopping list
- 1 small garlic clove, minced shopping list
- 1/2 teaspoon Sriracha chili sauce or other hot chili sauce shopping list
- 1/4 cup peanut oil, to emulsify dressing shopping list
How to make it
- Brush the tuna on both sides with oil. Season with salt and pepper and sprinkle with sesame seeds, pushing down to adhere.
- Place a non-stick saute pan over high heat. Sear the tuna on each side, about 30 seconds - 1 minutes per side. Do not over cook. Remove the tuna from the pan and set aside to cool then cover and chill in refrigerator.
- Slice the chilled tuna into very thin slices. Place the tuna on a plate, overlapping each slice. Slice the ends to they are all the same exact length.
- With a vegetable peeler or mandoline, shave the cucumber into long thin slices. Place the cucumber on a plate, overlapping each slice. Cut the ends to they are all the same exact length, about the same as the tuna.
- While the tuna and cucumber is chilling, make the dressing: In a blender, combine the mayonnaise, rice vinegar, soy sauce, honey, ginger, sesame oil, garlic and chili sauce and process to mix. With the machine on, blend in the oil in a thin stream. Scrape the dressing into a small bowl and season with salt and pepper. I then put the dressing in a squeeze bottle.
- to plate: Drizzle dressing on each plate. Divide the cucumbers on the dressing on each plate, leaving them overlapped. Top with the tuna in the opposite direction, also leaving it overlapped. Note: This step can be done in advance so you can put the plated dishes back in the fridge until ready to serve.
The Rating
Reviewed by 3 people-
Superb. As always.
merlin
in San Francisco loved it
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Really like all the ingredients, can't wait to try!
theiris
in Garden City loved it
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I know it's not high grade, but I used fresh Albacore tuna for this. I seared it off for 45 seconds a side, because I did not want a dry piece of fish, which was perfect :) Loved making this and I ate every bite :) Thanks Luisa! Added a review in...more
mommyluvs2cook
in Santa Fe loved it
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