Sesame Crusted Tuna Tataki
by Jay Wadams
Sesame Crusted Tuna has to be, hands down, one of the quickest and most delicious meals that I know how to cook. With a wonderful crunchy crust, not only does this healthy meal look fabulously cheffy (so guaranteed to impress), it tastes amazing and is ready in a flash. Winner!
Ingredients
for the sauce:
- 2 tbsp soy sauce
- 1 tbsp rice vinegar or apple cider vinegar
- 2 tsp honey
- 1 tsp fresh red chilli finely chopped or ½ tsp chili flakes)
- 1 tsp sesame oil
- ½ tsp grated ginger
- pinch of garlic powder
- squeeze of lime juice
for the tuna:
- 1 Tbsp soy sauce
- 250 g fresh tuna fillets 2 pieces total
- 3 Tbsp white sesame seeds
- 1 Tbsp black sesame seeds
- freshly ground black pepper
to serve:
- salad leaves
- 1 avocado diced
- 1 small cucumber diced
- fresh coriander cilantro leaves
- pickled sushi ginger and liquid from jar
- 1 Tbsp peanuts chopped
- basmati rice
Scan the QR Code to view the online recipe with detailed instructions, photos, hints, tips and more at daysofjay.com
Instructions
- PREPARE THE SAUCE: Whisk all sauce ingredients together in a small bowl. Set aside.
- COAT TUNA: Pat the tuna fillets dry with a paper towel, then brush all over with the remaining soy sauce. Stir together both types of sesame seeds and black pepper on a shallow dish. Press the tuna fillets firmly into the seed mixture on all sides, then set aside.
- PREPARE SIDES: Cook rice according to packet or these instructions. Arrange the salad ingredients on two serving plates, garnish the salad with pickled sushi ginger, chopped peanuts and drizzle over some of the liquid from the ginger jar (it makes a delicious dressing!)
- COOK TUNA: When everything is prepared, heat 1-2 Tbsp vegetable oil in a heave-based pan or skillet. When the oil is hot and shimmering, cook the tuna for 1 minute on each side, pressing down firmly with a spatula so that the seeds are evenly in contact with the cooking surface. The tuna will be just seared and the sesame seeds should be golden brown. Transfer to a cutting board and allow to rest for 1 minute.
- SLICE AND SERVE: Slice the tuna evenly using a very sharp knife, then transfer to your prepared serving plates. Drizzle with a little of the sauce, then serve immediately with the cooked rice on the side.
Nutrition
Serving: 1fillet | Calories: 543kcal | Carbohydrates: 26g | Protein: 39g | Fat: 34g | Saturated Fat: 6g | Polyunsaturated Fat: 9g | Monounsaturated Fat: 17g | Cholesterol: 48mg | Sodium: 1592mg | Potassium: 1199mg | Fiber: 10g | Sugar: 10g | Vitamin A: 3034IU | Vitamin C: 14mg | Calcium: 216mg | Iron: 5mg