Japan's most beloved fish - Tuna tataki
Updated: Jul 24
If there's one thing I love, it's fish. The last few posts were mostly about salmon in different variations. Today a new candidate comes on board, tuna. A delicious tuna fillet brings a new experience, a new mouthfeel. There are so many great aspects to tuna, such as its high protein content. The fish species is in high demand worldwide and thus unfortunately heavily affected by overfishing, which is why special attention should be paid to sustainable fishing. Especially in Japan tuna is one of the most popular food fish. Therefore, we would like to show you a Tuna Tataki today. Combined with a fresh yogurt-wasabi dip, the Tuna Tataki is irresistible. The picture is a little too wild for you? Don't worry, food for felxitarians takes you by the hand and gives you inspiration!
Ingredients
400g tuna fillet (sushi quality)
125g soy sauce
250g rice vinegar
30g edamame
15g ginger
80g pumpkin seeds
10g wasabi paste
150g Greek yogurt (alternatively crème fraîche)
Some sesame oil
Lime juice and lime zest of one lime
salt/pepper
Instructions
For our Tuna Tataki, we first need to marinade the tuna for an hour. To do this, put soy sauce, vinegar, oil, lime juice and a few slices of ginger in a mold. We put our fillet in it and let it bathe in it.
In the meantime, we prepare the dip. Mix the wasabi with the yogurt and a little salt, and season with a little lime if needed. Mix everything carefully and put it in the fridge.
At the same time we can also prepare the edamame. Then we crush pumpkin seeds in a mortar and put them on a board. This bed of seeds will form our breading for the fish. We roll the tuna fillet in the seeds.
Then we put it in the pan and sear it briefly. For about 90 seconds on each side. This way we get a crispy breading and still the fresh taste of the fish remains.
Now it's time to serve and let your hair down! Add a little soy sauce and your palate can enjoy.
Resumé
"Oh my god this looks great!" was the first thought when I presented the dish to my friends. I can only agree with that. The taste is just excellent. All in all, it takes 60 minutes and is stress-free to re-cook. The preparation is also easy to do alone, while your partner takes care of the Netflix program ;).
Go to the fish market and get inspired by food for flexitarians!
The tools for this recipe
For this dish to turn out as intended, the right tools matter:
Premium stainless steel cutting board – non-porous and odour-neutral: the hygienic base for cutting, rolling and plating.
Electric salt & pepper mill – season one-handed, at the push of a button, precise like a pro kitchen.
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FAQ
Why does the tuna need to be sushi-grade quality?
Since tataki is only seared briefly on the outside and stays raw in the middle, using sushi-grade tuna ensures it's safe to eat rare. Ask your fishmonger specifically for sushi-quality tuna.
Can I substitute the Greek yogurt in the wasabi sauce?
Yes, crème fraîche or a plant-based yogurt alternative both work well as a substitute, giving the sauce a similar creamy tang while the wasabi flavor still comes through clearly.
How long should I sear the tuna?
Just 30-60 seconds per side in a very hot pan is enough to get a golden crust while keeping the center raw. Searing longer will cook the tuna through and lose the tataki-style contrast.
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