Orange Soy Tuna Tataki

⏳ Time

10 minutes

🥕 Ingredients

🍽️ Servings

Description

"Back of the tuna in citrus-soy sauce" - this is how the name translates into English. If the fish is very fresh, it doesn't even need to be seared.

Ingredients

Tuna - 3.5 oz
Daikon - 0.2 oz
Cucumbers - 0.2 oz
Carrot - 0.2 oz
Orange zest - 0.4 oz
Green Apples - 0.4 oz
Wasabi - 0.2 oz
Soy Sauce - 1.1 oz

Step by Step guide

Step 1

For the citrus-soy sauce, mix 150 ml of Kikkoman soy sauce, 100 ml of lemon juice, 20 ml of Cointreau liqueur, 5 ml of ginger juice, 50 ml of mirin, and 1 gram of Japanese seasoning Ajinomoto. Add 3 grams of kombu seaweed and 5 grams of zest, and let it steep for at least 3 hours (ideally 24 hours), then remove the kombu. The sauce can also be used for other Asian dishes and will keep in the refrigerator for up to 3 days.

Step 2

Heat a skillet (preferably a grill pan) over high heat and lightly sear the tuna steak on both sides, ensuring a crust forms on the outside while the inside remains nearly raw. If desired, you can season the tuna with salt and pepper before cooking. Allow the fish to cool.

Step 3

Cut a wedge of green apple, peel it, and slice the flesh into thin strips. Also, slice the zest. Cut the cucumber, daikon, and carrot into rounds, spirals, or any other desired shapes.

Step 4

Slice the cooled tuna into thin pieces and arrange them on a plate. Garnish each piece with a small dollop of wasabi, followed by apple and pine nut shavings, cucumber, carrot, and daikon. Just before serving, pour the sauce over the dish.