Below is the second instalment of the two-part recipe to help those of you inundated with guests over the ski season. As mentioned, the two recipes utilise similar ingredients, so are great for time management when entertaining. This tuna tataki has a unique, tangy dressing that will have your taste buds singing and keep you going back for more. There are layers of texture through the combination of the onion, golden garlic and fresh tuna. It’ll give you a wonderful sensory experience. The tataki and last week’s seared beef recipe are fast and simple nibbles to impress your guests. Enjoy!
PREP TIME: 15 MINS
COOK TIME: 10 MINS
SERVES: 10 GUESTS
Tuna tataki: 300g fresh tuna (check when buying it’s sashimi fresh)
1 tablespoon white sesame seeds
1 tablespoon black sesame seeds
2 tablespoons soy sauce
5 tablespoons rice vinegar
5 tablespoons mirin
1 medium shallot
2 tablespoons lime juice
2 cloves garlic, thinly sliced
1 spring onion, thinly sliced
1.Remove the skin from your tuna. Tip the sesame seeds on to a plate and mix the two colours. Gently press down each side of the tuna into seeds so they stick. Set aside.
2.Pour a tablespoon of olive oil into a heavy pan and heat to a high heat. Sear your tuna on one side for about 20 secs then turn over and do the other side. Remove and pop straight into the fridge to cool for about 20 mins.
3.For the sauce combine the soy, mirin, rice vinegar and lemon juice in a bowl.
4.Cut your shallot in half length-ways and peel. Thinly slice both halves and add to sauce.
5.In a small pan, heat some olive oil to a medium-high heat. Add sliced garlic and cook until just starting to turn golden. Put on paper towels to drain.
6.Remove your tuna from the fridge and thinly slice (against the grain of the fish). Place on a plate (see photo) and generously drizzle over the sauce. Next, take the onion from the sauce and place along the middle of the tuna so each bite will get a little onion. Finally, sprinkle with garlic and spring onion and serve immediately. Enjoy!