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.
400 gr Tunna fillet
A.r. Soy sauce
200 ml Evo oil
A.r. Sesame seeds
20 gr Sugar
30 gr Fresh ginger
100 ml White wine vinegar
50 gr Fresh coriander
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, 15 grams of sugar and fresh
coriander in a jug. Then make the sauce uniform with a mixer.
For the coriander sauce, add oil, vinegar, 15 grams of sugar and fresh coriander in a jug. Then make the sauce uniform with a mixer.
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.
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