A fabulously flavourful appetizer or light lunch!
I was too many years old when I finally learned that tataki is the Japanese word for meat or fish served raw or lightly seared. I really should have figured this out sooner, given my inordinate fondness for tuna crudo and poke plus beef tartare and carpaccio. No doubt most cultures have a word like tataki or crudo; I can’t wait to do some delicious exploring on this topic. In the meantime, I’m happy to offer this delightful dish which makes a scrumptious lunch or appetizer and is very quick to prepare. The tuna can be eaten on its own or perched on cucumber rounds or sesame crackers.
- 1 tablespoon (15 mL) soy sauce
- 1 teaspoon (5 mL) water
- 1/2 teaspoon (2.5 mL) sesame oil
- 1 tablespoon (7 g) finely-minced gingerroot
- 1 tablespoon (15 mL) honey
- 1 tablespoon (15 mL) freshly-squeezed lime juice
- 1 tablespoon (15 mL) rice vinegar
- 1 tablespoon (15 mL) vegetable oil
- 1/2 pound (227 g) good quality tuna loin; thawed if frozen
- 1/2 cup (20 g) fresh radish, mustard or pea sprouts
- 1 teaspoon (3 g) black sesame seeds
- Few pinches flaky salt
- 1/2 fresh lime, to garnish
- Prepare the dressing up to 24 hours ahead of time by placing the soy sauce, water, sesame oil, ginger, honey, lime juice and rice vinegar in a jar with a tight lid. Shake to blend well then set aside. If preparing ahead of time, refrigerate until needed.
- Pat the tuna dry with paper towel and refrigerate until ready to cook.
- When ready to serve, heat the vegetable oil in a heavy duty pan, large enough to hold the tuna, placed over medium high-heat.
- Quickly sear the tuna on all sides, for about 40 – 50 seconds per side. Flip the fish carefully with tongs as you are searing it. As soon as the searing is complete, transfer the tuna to a cutting board.
- Slice the tuna into 1/3 inch (8 mm) thick pieces (approximately) and fan them out on a serving platter.
- Shake the prepared dressing to remix it, then drizzle a few tablespoons over the tuna.
- Scatter the sprouts and sesame seeds over the dressed tuna.
- Slice the half lime into quarters then slice the quarters as thinly as possible; scatter the pieces over the tuna and sprouts and serve immediately, with remaining dressing in small bowls for dipping.
Serves 4 as an appetizer.