The tuna used in this dish must be of sashimi quality as the dish is served almost raw. Due to the short cooking time, this is also called tuna tataki. Tataki is a Japanese method of preparation in which the fish or meat is fried very briefly and served almost raw.

The ingredients for this dish are based on a main course, if the ingredients are halved this dish can also serve as a starter.

Ingredients (for 4 persons)

  • 4 pieces tuna approx. 150 gr. each
  • 1 onion
  • 8 cm. fresh ginger
  • 1/2 bunch coriander
  • 2 cloves garlic
  • 4 tbsp. sushi vinegar
  • 1 dl. olive oil
  • 1 tbsp. sesame oil
  • 50g. sesame seeds (preferably mix between black and white sesame seeds)
  • Lettuce

Prepare

Peel the onion and cut it into rings. Peel the ginger and chop it into pieces. Remove the stems from the coriander and peel the garlic.

Put the onion, ginger, coriander and garlic in the food processor and add the sushi vinegar, soy sauce, olive oil and sesame oil and mix until they form a dressing.

Place the tuna slices in a large container and pour some of the dressing over them.

Turn the tuna over and again pour some of the dressing over the tuna. Make sure to leave some dressing, so that the lettuce can be made with it.

Tuna in a ginger dressing

Cover the dish with foil and put it in the refrigerator for at least 5 hours, so that the dressing can absorb well into the fish.

Remove the tuna from the fridge about half an hour before it is fried so that it gets to room temperature.

Mix the sesame seeds on a flat plate.

Pass the tuna through the sesame seeds so that both sides are generously covered with sesame. Make sure that the side of the tuna is also covered with the sesame seeds.

Place a frying pan over a high heat and fry the tuna very briefly on both sides (approx. 30 seconds per side). The tuna should remain raw in the middle, only the outside should be seared.

Serve

Cut the tuna into slices and serve with a green salad with the remainder of the dressing.

Tuna rare with green salad

Serve a grauburunger or a pinot gris with this.