This tuna tataki is marinated in a homemade ponzu sauce before being quickly seared to preserve a perfectly raw and melt-in-your-mouth center. Served with fragrant jasmine rice and a fresh, crisp Asian salad, it offers a refined, light, and flavor-packed meal.

Ingredients

tuna loin de qualité sashimi
graines de sésame blanches
graines de sésame noires
huile de sésame
sauce soya
jus de lime frais
jus d'orange
vinaigre de riz
miel ou sirop d'érable
cuillère à thé de gingembre frais râpé
petite gousse d'ail râpée
cuillère à thé d'huile de sésame
pincée de flocons de piment
riz au jasmin
eau
concombre anglais, tranché finement
mangue mûre, coupée en dés
edamames décortiqués, cuits
oignons verts, émincés
coriandre fraîche
graines de sésame
vinaigre de riz
huile de sésame
jus de lime
miel
Quartiers de lime
Oignons verts émincés
Graines de sésame supplémentaires

Instructions

Mix all the ponzu sauce ingredients in a large enough dish to hold the tuna.
Place the tuna in the marinade. Cover and refrigerate for 1 hour, turning the tuna gently after 30 minutes to ensure the marinade evenly coats all sides.
Meanwhile
cook the jasmine rice according to the package instructions. Keep warm.
Mix all the vinaigrette ingredients, then add the cucumber, mango, edamame, green onions, cilantro, and sesame seeds. Set aside in the fridge.
Remove the tuna from the marinade and gently pat it dry with paper towels. Set aside the marinade.
Reduce the marinade in a small saucepan over medium heat for about 3 to 5 minutes until slightly thickened. Set aside as a serving sauce.
Coat the tuna with white and black sesame seeds.
Heat a cast-iron skillet or a very thick pan over high heat. Add sesame oil.
Sear the tuna for about 30 to 45 seconds on each of the four sides. The center should remain raw.
Let the tuna rest for 2 minutes, then slice it into thin strips using a sharp knife.
Divide the rice into serving bowls, add the Asian salad, then place the tataki slices on top.
Drizzle with a bit of reduced ponzu sauce and garnish with green onions, sesame seeds, and a lime wedge.
Note: Use only high-quality sashimi-grade tuna from a trusted supplier. Remove the fish from the refrigerator about 15 minutes before cooking for even cooking.
Tataki is best enjoyed immediately after cooking.

Marinated tuna tataki, crispy Asian salad and jasmine rice

AI-generated image

This illustration was created by artificial intelligence: the author wrote the recipe and uses a generated image rather than a food photograph.

Marinated tuna tataki, crispy Asian salad and jasmine rice

Name: Marinated tuna tataki, crispy Asian salad and jasmine rice
Prep time: 190 min
Cook time: 30 min
Total time: 220 min
Ingredients: 600 g tuna loin de qualité sashimi; 3 c. à soupe graines de sésame blanches; 2 c. à soupe graines de sésame noires; 1 c. à soupe huile de sésame; 60 ml sauce soya; 30 ml jus de lime frais; 30 ml jus d'orange; 15 ml vinaigre de riz; 15 ml miel ou sirop d'érable; 1 unité cuillère à thé de gingembre frais râpé; 1 unité petite gousse d'ail râpée; 1 unité cuillère à thé d'huile de sésame; 1 unité pincée de flocons de piment; 250 g riz au jasmin; 500 ml eau; 1 unité concombre anglais, tranché finement; 1 unité mangue mûre, coupée en dés; 200 g edamames décortiqués, cuits; 2 unité oignons verts, émincés; 15 g coriandre fraîche; 1 c. à soupe graines de sésame; 30 ml vinaigre de riz; 15 ml huile de sésame; 15 ml jus de lime; 10 ml miel; Quartiers de lime; Oignons verts émincés; Graines de sésame supplémentaires

By Cookenzie

Main course

Time

Total 224 min

Difficulty

Medium

Allergens or preferences detected

Customize this recipe for your allergies and dietary preferences.

For the tataki

Prep: 25 min · Cook: 3 min

Ingredients

600 g longe de thon de qualité sashimi
3 tbsp graines de sésame blanches
2 tbsp graines de sésame noires
1 tbsp huile de sésame

For the ponzu sauce (marinade)

Ingredients

60 ml soy sauce
30 ml fresh lime juice
30 ml orange juice
15 ml rice vinegar
15 ml honey or maple syrup
1 teaspoon of fresh grated ginger
1 small clove of minced garlic
1 teaspoon of sesame oil
1 pinch of chili flakes(optional)

For the rice

Ingredients

250 g jasmine rice
500 ml water

For the Asian salad

Ingredients

1 English cucumber, finely sliced
1 ripe mango, cubed
200 g dehulled edamame, cooked
2 green onions, thinly sliced
15 g fresh cilantro
1 tbsp sesame seeds

Vinaigrette

Ingredients

30 ml rice vinegar
15 ml sesame oil
15 ml lime juice
10 ml honey

For serving

Ingredients

Lime quarters
Green onions, thinly sliced
Additional sesame seeds

Preparation

Steps

Mix all the ponzu sauce ingredients in a large enough dish to hold the tuna.
Place the tuna in the marinade. Cover and refrigerate for 1 hour, turning the tuna gently after 30 minutes to ensure the marinade evenly coats all sides.
Meanwhile
cook the jasmine rice according to the package instructions. Keep warm.
Mix all the vinaigrette ingredients, then add the cucumber, mango, edamame, green onions, cilantro, and sesame seeds. Set aside in the fridge.
Remove the tuna from the marinade and gently pat it dry with paper towels. Set aside the marinade.
Reduce the marinade in a small saucepan over medium heat for about 3 to 5 minutes until slightly thickened. Set aside as a serving sauce.
Coat the tuna with white and black sesame seeds.
Heat a cast-iron skillet or a very thick pan over high heat. Add sesame oil.
Sear the tuna for about 30 to 45 seconds on each of the four sides. The center should remain raw.
Let the tuna rest for 2 minutes, then slice it into thin strips using a sharp knife.
Divide the rice into serving bowls, add the Asian salad, then place the tataki slices on top.
Drizzle with a bit of reduced ponzu sauce and garnish with green onions, sesame seeds, and a lime wedge.

Notes

Note: Use only high-quality sashimi-grade tuna from a trusted supplier. Remove the fish from the refrigerator about 15 minutes before cooking for even cooking. Tataki is best enjoyed immediately after cooking.

AI-generated image

This illustration was created by artificial intelligence: the author wrote the recipe and uses a generated image rather than a food photograph.

Marinated tuna tataki, crispy Asian salad and jasmine rice

By Cookenzie

Main course

Time

Total 224 min

Difficulty

Medium

Allergens or preferences detected

Customize this recipe for your allergies and dietary preferences.

For the tataki

Prep: 25 min · Cook: 3 min

Ingredients

600 g longe de thon de qualité sashimi
3 tbsp graines de sésame blanches
2 tbsp graines de sésame noires
1 tbsp huile de sésame

For the ponzu sauce (marinade)

Ingredients

60 ml soy sauce
30 ml fresh lime juice
30 ml orange juice
15 ml rice vinegar
15 ml honey or maple syrup
1 teaspoon of fresh grated ginger
1 small clove of minced garlic
1 teaspoon of sesame oil
1 pinch of chili flakes(optional)

For the rice

Ingredients

250 g jasmine rice
500 ml water

For the Asian salad

Ingredients

1 English cucumber, finely sliced
1 ripe mango, cubed
200 g dehulled edamame, cooked
2 green onions, thinly sliced
15 g fresh cilantro
1 tbsp sesame seeds

Vinaigrette

Ingredients

30 ml rice vinegar
15 ml sesame oil
15 ml lime juice
10 ml honey

For serving

Ingredients

Lime quarters
Green onions, thinly sliced
Additional sesame seeds

Preparation

Steps

Mix all the ponzu sauce ingredients in a large enough dish to hold the tuna.
Place the tuna in the marinade. Cover and refrigerate for 1 hour, turning the tuna gently after 30 minutes to ensure the marinade evenly coats all sides.
Meanwhile
cook the jasmine rice according to the package instructions. Keep warm.
Mix all the vinaigrette ingredients, then add the cucumber, mango, edamame, green onions, cilantro, and sesame seeds. Set aside in the fridge.
Remove the tuna from the marinade and gently pat it dry with paper towels. Set aside the marinade.
Reduce the marinade in a small saucepan over medium heat for about 3 to 5 minutes until slightly thickened. Set aside as a serving sauce.
Coat the tuna with white and black sesame seeds.
Heat a cast-iron skillet or a very thick pan over high heat. Add sesame oil.
Sear the tuna for about 30 to 45 seconds on each of the four sides. The center should remain raw.
Let the tuna rest for 2 minutes, then slice it into thin strips using a sharp knife.
Divide the rice into serving bowls, add the Asian salad, then place the tataki slices on top.
Drizzle with a bit of reduced ponzu sauce and garnish with green onions, sesame seeds, and a lime wedge.

Allergens or preferences detected

Nutrition / serving

2390

186 g

289 g

55 g

For the tataki

Ingredients

For the ponzu sauce (marinade)

Ingredients

For the rice

Ingredients

For the Asian salad

Ingredients

Vinaigrette

Ingredients

For serving

Ingredients

Preparation

Steps

Notes

Allergens or preferences detected

Nutrition / serving

2390

186 g

289 g

55 g

For the tataki

Ingredients

For the ponzu sauce (marinade)

Ingredients

For the rice

Ingredients

For the Asian salad

Ingredients

Vinaigrette

Ingredients

For serving

Ingredients

Preparation

Steps

Notes