Kochi

Tuna tataki

Name: Tuna tataki
Total time: 15 min
Yield: 4 servings
Cuisine: Japanese
Ingredients: 400 g sashimi grade tuna loin fresh tuna; 2 tsp cooking oil (vegetable oil); 2 tbsp soy sauce; 1 tbsp mirin; 1 tbsp rice vinegar; 1 tbsp (or yuzu) lemon juice; 2 tsp grated ginger; 1 clove finely grated garlic; 2 finely sliced spring onion (green onion, scallion); 2 tsp toasted sesame seeds; a pinch salt

Seared outside, ruby inside, splashed with ponzu. A restaurant starter that takes ten minutes.

Contains alcohol

For adults of legal drinking age where you live. Drink responsibly, and never drink and drive.

15 minTime

25 gProtein each

mildSpice

Seared over straw2 chapters · 1 min read

Make it your way

Grandma's waySeared tuna with ponzu, ginger and spring onion.

The original

159kcalsame

25 gproteinsame

0 gfibresame

15minutessame

Tuna tataki.

Per serving, worked out from the ingredient table.

Ingredients

Fresh tuna400 g sashimi grade tuna loin

Cooking oil (vegetable oil)2 tsp

Soy sauce2 tbsp

Mirin1 tbsp

Rice vinegar1 tbsp

Lemon juice1 tbsp (or yuzu)

Ginger2 tsp, grated

Garlic1 clove, finely grated

Spring onion (green onion, scallion)2, finely sliced

Sesame seeds2 tsp, toasted

Salta pinch

Method

5 steps

1Mix soy, mirin, rice vinegar and lemon for a quick ponzu.
2Pat the tuna dry, season with salt and roll in sesame seeds if you like.
3Sear in a smoking hot oiled pan for 20 to 30 seconds per side.
4Plunge into iced water for 30 seconds, then pat dry.
5Slice 1 cm thick with a sharp knife, top with ginger, garlic and spring onion and pour over the ponzu.

Serve it like this

Fan the slices on a long chilled plate, pile ginger and spring onion along the top and pour ponzu around, not over. Serve cold.

Bloom picks tonight's dinner for your diet and allergies, then cooks it with you step by step.

Kochi

Tuna tataki

Seared outside, ruby inside, splashed with ponzu. A restaurant starter that takes ten minutes.

Contains alcohol

For adults of legal drinking age where you live. Drink responsibly, and never drink and drive.

15 minTime

25 gProtein each

mildSpice

Seared over straw2 chapters · 1 min read

Make it your way

Grandma's waySeared tuna with ponzu, ginger and spring onion.

The original

159kcalsame

25 gproteinsame

0 gfibresame

15minutessame

Tuna tataki.

Per serving, worked out from the ingredient table.

Ingredients

Fresh tuna400 g sashimi grade tuna loin

Cooking oil (vegetable oil)2 tsp

Soy sauce2 tbsp

Mirin1 tbsp

Rice vinegar1 tbsp

Lemon juice1 tbsp (or yuzu)

Ginger2 tsp, grated

Garlic1 clove, finely grated

Spring onion (green onion, scallion)2, finely sliced

Sesame seeds2 tsp, toasted

Salta pinch

Method

5 steps

1Mix soy, mirin, rice vinegar and lemon for a quick ponzu.
2Pat the tuna dry, season with salt and roll in sesame seeds if you like.
3Sear in a smoking hot oiled pan for 20 to 30 seconds per side.
4Plunge into iced water for 30 seconds, then pat dry.
5Slice 1 cm thick with a sharp knife, top with ginger, garlic and spring onion and pour over the ponzu.

Serve it like this

Fan the slices on a long chilled plate, pile ginger and spring onion along the top and pour ponzu around, not over. Serve cold.

Bloom picks tonight's dinner for your diet and allergies, then cooks it with you step by step.

Tuna tataki

Make it your way

Ingredients

Method

Tuna tataki

Make it your way

Ingredients

Method

Make it a meal