TUNA TATAKI WITH PONZU
Luscious tuna is prepared tataki-style-seared, chilled, and thinly sliced-then served with glossy flame-roasted peppers and a bright homemade ponzu sauce. While it looks almost too pretty to eat, take one bite and you won't put your chopsticks down until it's gone!
Provided by Michael Lewis
Categories appetizer
Time 2h20m
Yield 4 servings
Number Of Ingredients 20
Steps:
- White Ponzu Sauce, part 1: Into a jar, add bonito flakes and 3 orange slices. Lay kombu on a flat surface and use a damp towel to wipe off the crystallized white salt on both sides. Cut the kombu into smaller pieces, then score in a cross-hatch pattern. Set aside.
- White Ponzu Sauce, part 2: In a small saucepan, add sake and mirin; bring to a boil over high heat. Then add unseasoned ponzu, white soy sauce, and rice vinegar. Return to a simmer; add kombu pieces and turn off heat. Stir to soften kombu; then pour contents of saucepan into the jar with oranges and bonito. Stir to combine, then set aside to cool, 1 hour. Makes about 1 cup White Ponzu Sauce. (Flavor improves after 2-3 days; store in the refrigerator for up to 2 weeks.)
- Tuna Tataki, part 1: Square off the sides of the fillets for a "restaurant-quality" look. (This is optional. Save tuna scraps for another use, such as tartare or a snack over rice.) Cut each fillet in half to create four blocks of tuna. Place on a wire rack fitted into a sheet pan lined with parchment paper.
- Tuna Tataki, part 2: Preheat a dry skillet over high heat. Drizzle oil over the tuna, about 1½ tablespoons per block. Season each with a pinch of salt, then rub the salt and oil into the tuna, flipping to coat evenly on all sides. Finish with a liberal sprinkling freshly ground pepper on top and bottom. When the pan is smoking hot, add 2 teaspoons of oil. Sear tuna, one piece at a time, for 3 seconds on each side. Chill seared tuna in the refrigerator. (Note: Tuna Tataki can be made a day in advance. Wrap in plastic and refrigerate overnight.)
- Fire-Roasted Peppers, part 1: Turn one or two burners on a gas stove to high heat and lay the peppers directly over the flame. (Alternatively, char peppers on a grill, under a broiler, or with a kitchen torch.) Use tongs to turn peppers until they are charred on all sides. Place peppers in a bowl, cover the bowl tightly with plastic wrap, and let rest for 15 minutes. (The steam trapped in the bowl will continue cooking the peppers and loosen the skin for easy peeling.)
- Fire-Roasted Peppers, part 2: Remove plastic wrap and place peppers on a work surface. Cut off the top and bottom, then slice open vertically and remove seeds. Lightly scrape your knife across the charred skin to remove; then use a damp paper towel to wipe off any remaining char and seeds. Optional: To remove additional char, dip briefly in water, then pat dry with paper towels. (Note: Peppers can be roasted 1 day ahead. Store in an airtight container in the refrigerator for up to 5 days.)
- Julienne the peppers. Remove and set aside the shallot core (discard or reserve for another use); julienne the shallot. Peel, thinly slice, and julienne the garlic. Cut away ginger peel, slice, and julienne.
- In a skillet over medium-high heat, add sesame oil and spread to cover the pan. Add ginger and stir to coat, then stir in garlic. Cook ginger and garlic until lightly brown and soft, 1 minute. Add shallots, stir, and sweat, 1 minute. Add slightly less than 1 tablespoon fish sauce and stir to incorporate. Let mixture cook until lightly caramelized and sticky, 1-2 minutes. Turn off heat, add peppers and stir, just to warm through and absorb the flavors. Stir in remaining fish sauce, taste, and adjust seasoning if necessary. Transfer to a plate and chill in the refrigerator, 15 minutes.
- Assembly: Strain White Ponzu Sauce into another jar, pressing down on solids to extract all of the liquid. Set aside. Thinly slice scallion on a bias, then the serrano pepper, including seeds. Set aside. In an individual serving bowl, add several tablespoons peppers. Cut 5-6 thin slices (a "nigiri slice") of tuna at an angle, against the grain. (Reserve the corner piece for the chef!) Roll tuna slices like a cigar and place over the peppers in a decorative pile. Garnish with a few scallion and serrano slices. Add 2 tablespoons White Ponzu Sauce over and around the tuna. Assemble remaining plates and serve immediately.
TUNA TATAKI
Pan seared sashimi grade tuna drizzled in a refreshing ginger ponzu sauce and finish off with sesame seeds, this tuna tataki recipe is a delicious treat for seafood lovers. It's easy to make at home too. Don't forget to watch the video tutorial for the preparation process!
Provided by Namiko Chen
Categories Appetizer
Time 10m
Number Of Ingredients 10
Steps:
- Gather all the ingredients.
- Grate ginger and slice green onion thinly.
- Combine the tataki sauce ingredients in a small bowl.
- Heat the oil in a non-stick frying pan. When the oil is hot, sear the tuna 30 seconds on each side.
- When all sides are seared, remove from the heat and let it cool. Slice the tuna into ¼ inch (6 mm) pieces. Pour the sauce and serve.
Nutrition Facts : Calories 255 kcal, Carbohydrate 2 g, Protein 27 g, Fat 15 g, SaturatedFat 3 g, TransFat 1 g, Cholesterol 43 mg, Sodium 381 mg, Fiber 1 g, Sugar 1 g, UnsaturatedFat 10 g, ServingSize 1 serving
TUNA TATAKI
Steps:
- On a shallow plate, mix together the ginger, sesame seeds, and cracked black pepper. Season the tuna with salt.
- Make 1/2-inch deep slices in the tuna, every 1/4- to 1/2-inch or so to make it easier to slice at the end. Roll the tuna in the ginger mixture, pressing lightly so the mixture sticks to the tuna.
- Place a saute pan over high heat. Add the oil and sear the tuna on all sides, about 30 seconds per side. Remove the tuna from the pan and set aside. Deglaze the pan with lime juice. Pour the lime juice over the tuna.
- In a bowl combine the avocado, greens, red onion, and tomato. Toss with some of the Ginger Sauce. Slice the tuna, following the incisions made earlier. Place some of the dressed greens on 4 plates. Top with sliced tuna and drizzle with some more of the Ginger Sauce.
- In a small bowl, combine the shallot, ginger, a few grinds pepper, soy sauce, and lime juice. Slowly whisk in the olive oil and set aside. When ready to serve, whisk thoroughly to combine.
More about "tuna tataki with ponzu recipes"
TUNA TATAKI WITH PONZU SAUCE - LINKED MEALS
2019-10-09 The recipe for tuna tataki with ponzu sauce Ingredients 4 persons Ponzu sauce: 100 ml mirin sauce 100 ml rice vinegar 100 ml low sodium soy …
From linkedmeals.com
Estimated Reading Time 5 mins
From linkedmeals.com
Estimated Reading Time 5 mins
See details
TUNA TATAKI (SEARED TUNA) WITH PONZU - RECIPETIN JAPAN
2019-06-18 Tuna Tataki (Seared Tuna) with Ponzu Jump to Recipe Print Recipe My Tuna Tataki (Seared Tuna) is a block of sashimi tuna lightly …
From japan.recipetineats.com
5/5 (2)Category Appetiser, MainCuisine JapaneseTotal Time 10 mins
From japan.recipetineats.com
5/5 (2)Category Appetiser, MainCuisine JapaneseTotal Time 10 mins
See details
SEARED TUNA TATAKI RECIPE - OVER THE FIRE COOKING
2021-07-13 1/8 cup of Ponzu Sauce 1.5 tbsp of Spicy Honey 2 tsp of Ginger Paste 1 Lemon juiced Instructions In a bowl, mix together all the ingredients for the seasoning. Pat your tuna steaks dry then season generously on all sides. …
From overthefirecooking.com
From overthefirecooking.com
See details
RECIPE OF TUNA TATAKI WITH MANGO AND PONZU SAUCE BY …
2017-11-23 Bring the tuna to room temperature. Slice cherry tomatoes, red onion and mango in tiny cubes and put into a bowl. Add finely chopped basil leaves, watercress and 4-5 tablespoons of the Ponzu sauce to the bowl. Heat …
From gostolagos.com
From gostolagos.com
See details
TUNA TATAKI - CAROLINE'S COOKING
2019-08-16 Warm the oil in a skillet big enough for the piece of tuna over a medium-high heat until it starts to smoke slightly. Add the tuna to the pan and cook for no more than around 30-45 seconds each side to sear it. Remove …
From carolinescooking.com
From carolinescooking.com
See details
TUNA TATAKI WITH PONZU SAUCE - STONED SOUP
2021-06-30 8 oz sashimi grade yellowfin tuna sea salt cracked black pepper 2 tbsp vegetable oil Ponzu Sauce 1/4 cup soy sauce 1/4 cup lemon or lime juice freshly squeezed 2 tbsp mirin 0.2 …
From stonedsoup.net
Cuisine JapaneseCategory Appetizer
From stonedsoup.net
Cuisine JapaneseCategory Appetizer
See details
TUNA WITH BLACK BEER PONZU & RADISH RECIPE - FOOD NEWS
Cover and let stand 1 hour at room temperature. Prepare the hibachi-style grill or barbecue grill (high Heat). Remove the fish from the marinade and grill the fish about 1 minute per side.
From foodnewsnews.com
From foodnewsnews.com
See details
RECIPE: BEEF TATAKI WITH PONZU SAUCE - FOOD NEWS
Beef Fillet Tataki Recipe. Tuna Tataki with Ponzu Recipe. Preheat the oven to 500 degrees F. Be sure to let it reach its temperature before roasting the beef. Rub all sides of the beef with …
From foodnewsnews.com
From foodnewsnews.com
See details
TUNA WITH CITRUS PONZU SAUCE FOOD - HOMEANDRECIPE.COM
White Ponzu Sauce, part 2: In a small saucepan, add sake and mirin; bring to a boil over high heat. Then add unseasoned ponzu, white soy sauce, and rice vinegar. Return to a simmer; …
From homeandrecipe.com
From homeandrecipe.com
See details
PONZU SAUCE RECIPE FOR TUNA TATAKI | DEPORECIPE.CO
2019-07-28 Tuna tataki seared with ponzu recipetin an tuna tataki with ponzu recipe michael lewis food network tuna tataki recipe キハダ鮪のたたき just one cookbook tuna tataki recipe …
From deporecipe.co
From deporecipe.co
See details
TUNA TATAKI WITH WASABI PONZU SAUCE - COOKING IN THE CITY
2012-06-04 Season tuna with sesame oil, salt and pepper. Heat grill or fry pan on high until very hot and sear tuna for 30secs each side. Remove from heat, squeeze lime juice over tuna, and …
From cookinginthecity.tumblr.com
From cookinginthecity.tumblr.com
See details
CHEFS DELIGHT SESAME CRUSTED TUNA TATAKI RECIPE WITH CHEF
METHOD: STEP 1: First, lightly brush your Tuna with Dijon mustard. Dip it in your sesame seed mix such as to cover the whole tuna in sesame seeds. The Dijon helps the sesame seeds to …
From goplacesdigital.com
From goplacesdigital.com
See details
TUNA TATAKI WITH MANGO AND PONZU SAUCE – GOSTO LAGOS
2017-11-23 Ingredients for 6-7 servings: 500gr sashimi-grade tuna, at least 3-4 cm thick; 1 small mango; 6-7 cherry tomatoes; 1 small red onion; 1/2 cup watercress
From gostolagos.com
From gostolagos.com
See details
TUNA TATAKI – WILD FORK FOODS
Mix sesame seeds in a bowl and place on plate. Press tuna steaks on sesame seeds, coating well on each side. Place an iron skillet or sauté pan over high heat. Add olive oil. Place tuna …
From wildforkfoods.com
From wildforkfoods.com
See details
SALMON TATAKI WITH PONZU SAUCE — CHEF KOJ
2021-03-30 Salmon tataki with ponzu sauce — Chef Koj Salmon tataki with ponzu sauce Japanese Recipes Online courses Salmon tataki with ponzu sauce Serves: 2 By: Koj Prep …
From chefkoj.com
From chefkoj.com
See details
TUNA TATAKI WITH KINPIRA
Serve. Remove chilled tuna from the refrigerator and slice thin. Shape the kinpira into a log on a serving plate. Fan the slices of tuna tataki and place them over the kinpira. Garnish with …
From more.ctv.ca
From more.ctv.ca
See details
PICK UP THE CHOPSTICKS: NEW ASIAN RESTAURANTS AND MENUS ACROSS …
15 hours ago Like this on the tip of the chopsticks: Tataki Maguro (seared tuna tataki with ponzu sauce and ginger - NIS 74); ... The leaping recipes of 2022 on Google: eight Israeli …
From newsrnd.com
From newsrnd.com
See details
ECOFISH ALBACORE TUNA TATAKI W/PONZU DIPPING SAUCE
Combine kombu, lime juice, orange juice, soy sauce, mirin and sake in a non-reactive 2 qt. Sauce pot. Bring just to a simmer and then shut off the heat. Steep for 10 minutes. 2. Transfer all into …
From ecofish.com
From ecofish.com
See details
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love