en-AU

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

Ingredients

 

400 gr Tunna fillet

A.r. Soy sauce

200 ml  Evo oil

A.r. Sesame seeds

20 gr Sugar

30 gr Fresh ginger

A.r. Mustard

100 ml White wine vinegar

50 gr 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, 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.

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

EKF 511 TC

ELECTRIC COMBI OVEN WITH TOUCH CONTROL

MKF 611 C TS

ELECTRIC COMPACT COMBI OVEN WITH TOUCH SCREEN
6 TRAYS 1/1 GN

 

MKF 711 TS

ELECTRIC COMBI OVEN WITH TOUCH SCREEN
7 TRAYS 1/1 GN

 

Recommended trays and grills

KPGL11A

SMOOTH PLATE WITH NON-STICK COATING 1/1 GN

 

DISCOVER KPGL11A

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