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RECIPES
| SMALL TASTE'S |
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| Tuna Tataki w/ Sesame, Soy, Wasabi & Ginger |
This marinade is great on tuna, wahoo, cobia, hamachi or even a nice cut of "Kobe" beef
A very hot grill or pan is required to quick sear the fish on all sides. A very sharp knife to slice the fish as thin as possible is best.
Serve w/ an icy cold Horin Sake or a Sapporo beer. |
- 1 cup low sodium soy sauce
- 1/4 cup toasted sesame oil
- 1/4 cup honey
- 1/4 cup sherry
- 1 teaspoon garlic (chopped)
- 1 teaspoon ginger (chopped)
- 1 teaspoon of yuzu juice or juice of 1 orange
- 10 oz fresh blackfin tuna loin
- Canola pan spray (pam)
- 1 small batch wasabi paste, toasted sesame seeds and pickled ginger to garnish
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Mix first 7 ingredients and then add tuna, cover and refrigerate for at least 30 minutes or up to 2 hours.
Heat grill or heavy saute pan...very hot.
Drain tuna and pat dry
Put marinade in heavy sauce pan and bring to a boil, reduce by half
Spray tuna w/ pan spray
Carefully place tuna on grill or pan, sear for 30 seconds on all sides for very rare or up to 2 minutes for mediun rare.
(depending on thickness of fish)
Remove to a cutting board and let rest for 5-10 minutes
Slice tuna against the grain very thinly and arrange on serving plate, spoon a little marinade over tuna, sprinkle w/ sesame seeds and garnish w/ wasabi & ginger |
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