I have been obsessed with Japan recently. I really want to go there and immerse in the culture. There is something extraordinary about it. It is so exotic, people are perfectionists in whatever they do, and the food…. One day I will go there to experience it all. But until then, I can bring Japan to my table.
Tataki is a Japanese method of cooking meat or fish. It is brief searing on the grill or frying pan. My tuna tataki salad is light but nutritious. It is great during warmer months as you won’t feel heavy after it.
The recipe is from Fiona Uyema.
Tuna tataki salad
Seared tuna salad is one of those dishes that you can eat for lunch or dinner and you can substitute tuna for salmon if you like.
Ingredients
- 200 g tuna steak as fresh as possible
- mixed salad leaves
- 1 ripe mango
- 3 tbsp white and black sesame seeds
- salt and pepper to season tuna
- rapeseed oil for frying
For the dressing:
- 1.5 tbsp soy sos
- 2 tsp rice vinegar you can substitute with cider vinegar
- 1 tsp toasted sesame oil
Instructions
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Mix sesame seed with salt and pepper on the plate and coat the tuna.
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Heat the oil on the frying pan and sear the tuna for 1 min on each side. Take the steak off the heat and place on the chopping board for resting.
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In the meantime prepare the dressing by mixing all ingredients together.
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Arrange leaves and wedges of mango on the plate. Gently cut the tuna into strips and place on top of the mango.
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Pour the dressing on the salad and dig in!