Tuna tataki in sesame crust with coriander sauce
Contrary to what many thinks, the word "tataki" in Japanese means "shredded" and
refers to the ginger reduced almost to paste that is used as part of the seasoning.
Legend says that this recipe was invented by a samurai in 1800, after seeing a group of
Europeans roasting fish. The perfect match between Japanese and European cuisine.
30'
4 people
14,10 oz Tunna fillet
A.r. Soy sauce
0,83 cup Evo oil
A.r. Sesame seeds
0,7 oz Sugar
1,05 oz Fresh ginger
A.r. Mustard
0,416 cup White wine vinegar
1,76 oz Fresh coriander
Procedure
Start by chopping the ginger and add it to the soy sauce, along with 5 grams
of sugar and a drizzle of vinegar. Mix well and let the tuna marinate for about
15 minutes. Lightly toast the sesame seeds, then season them with a dash of
soy sauce and place them on a plate. Remove the tuna from the marinade,
brush a very thin layer of mustard and pass it on the toasted seeds.
Make the seeds adhere well and put it into cooking, turning it often.
For the coriander sauce, add oil, vinegar, 0,52 oz of sugar and fresh
coriander in a jug. Then make the sauce uniform with a mixer.
For the coriander sauce, add oil, vinegar, 0,52 oz of sugar and fresh coriander in a jug. Then make the sauce uniform with a mixer.
Chef’s tips
Do not overcook the tuna, otherwise it will be stringy. Instead of wine vinegar
you can use more delicate apple vinegar, thus avoiding adding sugar.
Recommended ovens
MKFA 511 TS
MKFA 611 C TS
ELECTRIC COMPACT COMBI OVEN ULTRA-SLIM DESING SIX 12" X 20"/ HOTEL PAN CAPACITY TOUCH SCREEN CONTROL
MKFA 711 TS
ELECTRIC COMBI OVEN SEVEN 12" X 20"/ HOTEL PAN CAPACITY TOUCH SCREEN CONTROL
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