Tuna Tataki Recipe
Whenever anyone asks me what to do with shiso, my first instinctive reaction is tataki. Or any form of carpaccio or chilled dish because of the refreshingly minty, citrus-y bite it gives, but a lot of people turn to the wall and despair when it comes to it because they are a little unsure as it’s dealing with the realm of rare/raw meat.
I’m here to tell you it can be done, and in the comfort of your own kitchen no less!
I know I shouldn’t have to say this, but I will anyway: Use meat/fish that is graded for rare/raw use. With that said, here is my tuna tataki recipe (beef, salmon, or even tofu works great for this dish as well.)
I keep ahi tuna steaks in my deep freezer and this is something I make often enough (at least once a week) during the hot summer months. The husband loves it because of all the protein it gives him (as only one who both practices/owns a martial arts school does) while remaining lowfat in nature. I will usually pair this with white or brown rice.
Ingredients:
- 1 piece Ahi Tuna Steak, frozen
- 1/2 cucumber, sliced thin
- As many of the top tender leaves of shiso, purple or green (or both!) as you have/want
- Pickled ginger (optional)
Sauce Base:
- 1/4 lemon, juiced and zested (or 4 tablespoons rice wine vinegar if no lemon available)
- 4 tablespoons soy sauce
- 1 teaspoon sesame oil
- 1/4 teaspoon cracked black pepper
1. Heat a well oiled pan (any kind of oil will do except perhaps coconut because of the strong taste) on medium high and sear frozen (this makes it easier to slice thin later) ahi tuna steak on both sides to desired done-ness. Immediately remove and slice thin and let rest while preparing the sauce.
2. Mix all the ingredients for the sauce base well and place at the bottom of a shallow bowl or dish.
3. Arrange the cucumbers and sliced seared tuna over the sauce and garnish with pickled ginger and shiso. Serve immediately.
***You can use fennel, basil, mint, scallions, or any combination thereof for the garnish in place of shiso for a different flavor.