afoona
Tuna Tataki
Fish & Seafood

Tuna Tataki

Fresh tuna fillet rested a few minutes in a marinade, seared for seconds per side in a very hot dry skillet and left raw inside; sliced thin over arugula with sesame seeds and the rest of the marinade.

⏱ 20 min

👨‍🍳 Method

  1. 1
    In a bowl, mix the sesame oil.
    Bowl
  2. 2
    Dip the tuna fillet in the sauce and marinate 10 minutes in the fridge.
    Refrigerator
  3. 3
    Heat a dry pan over very high heat, until it starts to smoke.
    ⚙ Greased Flat PanStoveFrying pan
  4. 4
    Place the tuna fillet in the pan and sear just 30–45 seconds per side: the inside stays raw.
    StoveTongs
  5. 5
    Slice the tuna fillet thinly and drizzle the rest of the sauce on top.
    KnifeCutting board
199calories
24 gprotein
0 gcarbs
11 gfat
● protein 50%● carbs 0%● fat 50%

Per serving (110 g), of 4 servings

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⚖ About the ingredients

🔧 Tools needed (7) · 🍳 One cooking vessel

  • Refrigerator · Also works: Freezer (Chills faster; don't let it freeze) · Ice bath (Ice bath)
  • Stove · 💡 Workaround, changes the dish: Portable hot plate (one weaker burner) · Camping gas stove (One burner, outdoors) · Electric pressure cooker (multicooker) (One pot, no real shallow frying)
  • Frying pan · Also works: Wok (None) · 💡 Workaround, changes the dish: Pot (High sides, slow evaporation and weak browning)
  • Cutting board · Also works: Plate (Large plate, dulls the knife)
  • Knife · Also works: Food processor (Fast, less control over size) · Kitchen shears (For herbs/dough)
  • Bowl · Also works: Pot (None)
  • Tongs · Also works: Turner (None) · 💡 Workaround, changes the dish: Fork (Pierces the meat)

By the steps, as the recipe is built now: another version or addition can change the list.

⚙️ What you can change

  • Possible additions: Soybean oil · Lemon juice · Fresh ginger · garlic · Arugula · Black sesame · White sesame seeds
  • Marinating in the fridge (minutes): 10
  • Searing per side: 30–45 seconds

🔗 Used in

Mujadara · Cooked rice · Leaf Salad

📚 Recipes built on Tuna Tataki

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