Justin & Meredith Winokur's Kitchen Cooking Notebook

Sitemap · Our Recipe Book · Steven's Recipe Book · Ann's Recipe Book · Meal Ideas · Copied Recipes
Random · Random Links

Home > pages > recipe-book > tuna-tataki.html

Tuna Tataki Tuesday, January 07, 2014, 10:09 AM


Originally from 2013-02-08. Added2014-01-07.

It is key to use high-quality fresh tuna

Tuna Tataki or Sashimi with Ginger-Soy-Lime Vinaigrette Recipe (from Wolfgang Puck)

Ginger-Soy-Lime Vinaigrette

Tuna Tataki or Sashimi


In a small bowl, stir together the shallot, ginger, a few grinds of pepper, soy sauce, and lime juice. Whisking continuously, slowly drizzle in the olive oil. Set aside. When ready to serve, whisk the dressing thoroughly to recombine the ingredients.

If preparing the tuna sashimi-style, do not season it or cut it in any way. If you plan to serve it tataki-style, on a shallow plate stir together the ginger, sesame seeds, and cracked black pepper. For the tataki, use a sharp knife to cut 1/2-inch-deep notches at regular intervals of 1/4 to 1/2 inch along the length of the tuna, to make it easier to slice after searing. Season the tuna with salt and roll it in the ginger mixture, pressing down lightly to make the coating adhere on all sides.

For the tataki preparation heat a sauté pan over high heat. Add the peanut oil and, when it is hot, sear the tuna on all sides, 30 seconds to 1 minute per side, turning it with tongs. Remove the tuna from the pan and set aside. Add the lime juice to the pan and quickly stir and scrape to deglaze the pan deposits, then drizzle the deglazing liquid over the tuna.

For the sashimi preparation, simply cut the tuna crosswise into uniform slices about 1/4 to 1/3 inch thick.

In a bowl, toss the greens with just enough of the vinaigrette to coat them lightly

Original Wordpress ID and Date: 7079, 2014-01-07_100914

Currently viewing 4ef24411 from 2020-01-13 11:19:07 -0700. See other versions.