How long can tataki of red tuna with cucumber salad be stored?

It is recommended to serve tataki of red tuna with cucumber salad immediately after preparation. The dish is not suitable for long storage as the tuna can spoil quickly.

Can you serve tataki of red tuna cold?

Yes, tataki of red tuna is often served cold and is therefore a popular dish in the summer.

What are the nutritional values of tataki of red tuna with cucumber salad?

The nutritional values of tataki of red tuna with cucumber salad depend on the quantities and ingredients you use. In general, tuna contains a lot of protein and omega-3 fatty acids, while the cucumber salad is low in calories.

Tataki of red tuna with cucumber salad

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35min

•

Easy

Beautifully seared fresh tuna in a sesame coating, with a fresh cucumber salad and a fancy soy sauce. Discover the full recipe here!

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Ingredients

What do you need?

Quantity: 4P

700 to 800 g fresh Yellowfin tuna steak (just out of the fridge)
4 tbsp white and black sesame seeds
1 cucumber
1 egg white
Pepper and salt
Coriander
3 spring onions
3 tbsp margarine for frying

Sauce:
2 tbsp soy sauce
2 tbsp sesame oil
1 tsp grated ginger
1 clove grated garlic
Zest of a whole lime and juice of half a lime
1 fresh small chili pepper (if you like it spicy)

700 to 800 g fresh Yellowfin tuna steak (just out of the fridge)
4 tbsp white and black sesame seeds
1 cucumber
1 egg white
Pepper and salt
Coriander
3 spring onions
3 tbsp margarine for frying

Sauce:
2 tbsp soy sauce
2 tbsp sesame oil
1 tsp grated ginger
1 clove grated garlic
Zest of a whole lime and juice of half a lime
1 fresh small chili pepper (if you like it spicy)

Preparation method

How do you make this?

Tuna: Marinate the tuna for 1 hour in 1 cm of soy sauce, turning occasionally.

Pat your tuna dry, brush with a thin layer of egg white, and season with pepper and salt.

Then roll the tuna in the sesame seeds, pressing them in well.

Heat 3 tbsp of margarine in a frying pan, fry the tuna steak for 1 minute on both sides. Remove from the pan, place on kitchen paper, and cut into slices of about a centimeter.

Salad: Slice the cucumber thinly with a mandoline—or with a grater—very finely.

Place in a sieve to remove any excess moisture, mix with the finely chopped spring onion and coriander.

Sauce: Mix all the ingredients together.

If you like it spicy, add a chili pepper.

Arrange the tuna with the cucumber and the sauce on a platter or on separate plates.

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