Recipe

Seared Tuna Tataki With Shaved Cucumber Recipe

Add Step-by-Step Photos	Luisascatering / All my dishes 5 months, 1 week ago Beautiful, fresh ahi tuna at the market yesterday so could not resist! To make tataki you really need your tuna to be sushi-grade. I must warn you though: if you are lucky enough to have easy access to it, there is a danger of it becoming habit-forming!... More Prep:10m Cook:2m Servings:4	Luisascater
	tuna tataki sushi salad summer sashimi ahi tuna fresh seafood japanese

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Ingredients

For tuna:

1/2 pound very fresh, sushi-grade ahi tuna

1/4 cup sesame seeds, untoasted

1 tablespoon cracked black pepper

Kosher salt

3 tablespoons peanut oil, for searing (olive oil is fine too)

1 english cucumber, peel and cut in half lengthwise

For Dressing:

2 tablespoons mayonnaise

1 tablespoon rice vinegar

1 tablespoon soy sauce

1 tablespoon honey

1 teaspoon finely grated fresh ginger

1 teaspoon Asian sesame oil

1 small garlic clove, minced

1/2 teaspoon Sriracha chili sauce or other hot chili sauce

1/4 cup peanut oil, to emulsify dressing

Directions

Brush the tuna on both sides with oil. Season with salt and pepper and sprinkle with sesame seeds, pushing down to adhere.

Place a non-stick saute pan over high heat. Sear the tuna on each side, about 30 seconds - 1 minutes per side. Do not over cook. Remove the tuna from the pan and set aside to cool then cover and chill in refrigerator.

Slice the chilled tuna into very thin slices. Place the tuna on a plate, overlapping each slice. Slice the ends to they are all the same exact length.

With a vegetable peeler or mandoline, shave the cucumber into long thin slices. Place the cucumber on a plate, overlapping each slice. Cut the ends to they are all the same exact length, about the same as the tuna.

While the tuna and cucumber is chilling, make the dressing: In a blender, combine the mayonnaise, rice vinegar, soy sauce, honey, ginger, sesame oil, garlic and chili sauce and process to mix. With the machine on, blend in the oil in a thin stream. Scrape the dressing into a small bowl and season with salt and pepper. I then put the dressing in a squeeze bottle.

to plate: Drizzle dressing on each plate. Divide the cucumbers on the dressing on each plate, leaving them overlapped. Top with the tuna in the opposite direction, also leaving it overlapped. Note: This step can be done in advance so you can put the plated dishes back in the fridge until ready to serve.

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