What is tataki exactly?

Tataki is a traditional Japanese cooking technique in which fish or meat (such as beef) is seared very briefly over a very high heat. The result is a beautifully thinly sliced dish that is warm and cooked on the outside, but remains completely raw and juicy on the inside. In this tuna tataki recipe, we first roll the fish in sesame seeds before it goes into the pan, which gives it a delicious crispy bite.

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.

How long does tuna tataki with cucumber salad last?

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

Tataki of red tuna with cucumber salad

Name: Tataki of red tuna with cucumber salad
Cook time: 35 min
Total time: 35 min
Yield: 4P
Ingredients: 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; 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)

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35min

•

Easy

Want to truly impress your friends or family without spending hours in the kitchen? This tuna tataki is perfect for that! This is pure restaurant-level dining on your plate. A beautiful, fresh tuna steak in a festive coating of crispy sesame seeds, served with a delightfully refreshing cucumber salad and a spicy soy sauce. The great thing about this fish recipe is how incredibly versatile it is. Divide the beautiful pink slices among small bowls and you immediately have fancy fresh tuna appetizers for your aperitif. Will you serve the tataki as a light and elegant starter? Or will you plate a larger portion with a bowl of sushi rice and serve the red tuna tataki as a main course?

Ingredients

What do you need?

Quantity: 4P

Tataki
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

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?

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.

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.