Tuna Tataki on Julienne Carrots

35 minutes

Mittel

3 people

This tuna tataki is a special treat for all sashimi lovers: crispy seared on the outside and tender and raw on the inside. The sashimi-grade yellowfin tuna steak gets a wonderful texture from the sesame crust, and the fresh ponzu sauce with a hint of sesame oil gives the dish the perfect seasoning. Served on crunchy julienne carrots, this tataki is a culinary delight that is easy to prepare yourself and brings Japanese flavors to the plate.

Ingredients

2 x 180 g yellowfin tuna steaks
2 carrots
1 small bunch of spring onions
5 tbsp ponzu sauce
4 tbsp soy sauce for the marinade
35 g light sesame seeds
35 g black sesame seeds
1 thumb-sized piece of ginger
1 chili pepper (optional)
1 tbsp toasted sesame oil for the ponzu sauce
Heat-resistant vegetable oil for frying
Alternative to ready-made Ponzu sauce:
3 tbsp soy sauce
2 tbsp lime juice

Stefan from HONEST CATCH

Our art director Stefan is not only gifted behind the camera, but also at the stove. This recipe was written by him.

Preparation

Peel and finely grate the ginger. Mix 4 tablespoons of soy sauce with the grated ginger in a small bowl.
Place the yellowfin tuna steak in the marinade and leave to marinate for approx. 30 minutes.
Mix the light and black sesame seeds on a flat plate. Drain the marinated tuna steaks well.
Roll the tuna steaks all over in the sesame seeds until they are completely covered.
Peel the carrots and cut into fine julienne strips. Wash the spring onions and cut into fine rings. Set both aside.
Heat a frying pan over a medium-high heat and add a little vegetable oil so that the bottom is lightly coated.
Place the tuna steaks in the hot pan and fry for just 20-30 seconds on each side so that the sesame seeds turn golden brown on the outside but the inside of the tuna remains raw.
Remove the tuna from the pan and leave to rest briefly. Cut the tuna steaks into slices less than 1 cm thick with a sharp knife.
Arrange the carrot julienne in the middle of the plates. Place the tuna slices on top of the carrots.
Mix the ponzu sauce with 1 tablespoon of toasted sesame oil. Pour the ponzu-sesame oil mixture over the tuna.
Sprinkle the spring onions and finely chopped chilli over the dish as desired.

Tip: The tuna should be processed while still slightly frozen so that it becomes crispy on the outside when fried and remains raw on the inside. After frying, you can briefly place the steaks in the freezer before cutting them - this effectively prevents further cooking.
Alternative to the ready-made ponzu sauce: Mix 3 tablespoons of soy sauce with 2 tablespoons of lime juice for the ponzu sauce.