Tuna Tataki with Crispy Radish, Mint, and Basil

Main Dishes | European cuisine

⏳ Time

30 minutes

🥕 Ingredients

🍽️ Servings

Description

Recipe by chef John Smith from The Coastal Kitchen.

Ingredients

Pompano fillet - 17.6 oz
Toasted Sesame - 3 spoons
Grapeseed Oil - 2 spoons
Avocado - ½ pieces
Radish - 4 pieces
Sesame Oil - ½ spoons
Wasabi - 1 tablespoon
Oranges - 1 piece
Powdered Sugar - 1 tablespoon
Mirin - 1 tablespoon
Soy Sauce - 1 tablespoon
Mint - 2 sprigs
Basil - 2 sprigs

Step by Step guide

Step 1

Peel the orange. From one half, cut out the flesh without the membranes. Squeeze the juice from the other half of the orange, pour it into a saucepan, and reduce it by about a quarter. Let it cool.

Step 2

Add mirin, rice vinegar, a bit of wasabi paste, sesame oil, and soy sauce to the reduced juice. Mix well and add powdered sugar to taste.

Step 3

Sear the tuna fillet in a hot skillet with grape seed oil for 1 minute on each side.

Step 4

Cut the avocado into small pieces, slice the radishes into wedges, and cut the orange segments crosswise into three or four pieces.

Step 5

Arrange the tuna tataki on a plate, placing some wasabi peas on top. Next to it, arrange pieces of avocado, radish, and orange. Drizzle with sauce and sprinkle with sesame seeds. Garnish with mint and basil leaves, and serve immediately.