msc_ecolabel

Tuna tataki with soya mayonnaise

Prep time 30 mins
Cooking Time 5 mins
Serves 2
Bart van Olphen holding up a large crab

Recipe By

Bart van Olphen Bart van Olphen is a Dutch chef and founder of Fish Tales

Yellowfin tuna
  • 2 spring onions
  • 4 radishes, sliced
  • Handful of pea shoots (or bean sprouts)
  • 4 stems coriander, leaves coarsely chopped
  • 3 tbsp white sesame seeds
  • 2 limes
  • 2 tbsp olive oil, extra virgin
  • 2 tbsp mayonnaise
  • ½ tbsp (salty) soya sauce
  • 2 tbsp black sesame seeds
  • 180 g MSC certified yellowfin tuna, sliced in a narrow block
  • Oil for frying
  1. Cut the spring onions in half lengthwise. Now cut these halves into pieces 3-4 centimetres in length.
  2. In a bowl, mix the pieces of onion with the sliced radish, pea shoots or bean sprouts and the coriander. Reserve some coriander as a garnish. Now mix in a tablespoon of white sesame seeds (also nice to first roast these briefly in a dry frying pan), the olive oil and half a lime’s worth of juice. Set the salad aside.
  3. In a bowl, mix the mayonnaise and soya sauce. Whisk in a few drops of lime juice.
  4. Mix the remaining white sesame seeds with the black sesame seeds and place on a flat plate. Coat the tuna all over with a bit of oil and roll through the sesame seed mixture. Make sure all sides are well-covered and press carefully.
  5. Prepare a bowl of water with an ice cube.
  6. Set an ungreased frying pan over medium heat. As soon as the pan is hot, place the tuna in the pan and sear for 20-30 seconds per side. When all sides of the tuna are seared, remove the tuna from the pan and place the fillet in a resealable freezer bag. Immediately submerge the tuna in the ice water and allow to stand for a minute to prevent cooking further. Make sure the tuna does not come into contact with the water.
  7. Cut the tataki into slices half a centimetre thick.
  8. Place the salad on a plate and top with the sliced tataki. Serve accompanied by segments of lime and the soya mayonnaise.
Photo credit: David Loftus

Ingredients

Method

  • 2 spring onions
  • 4 radishes, sliced
  • Handful of pea shoots (or bean sprouts)
  • 4 stems coriander, leaves coarsely chopped
  • 3 tbsp white sesame seeds
  • 2 limes
  • 2 tbsp olive oil, extra virgin
  • 2 tbsp mayonnaise
  • ½ tbsp (salty) soya sauce
  • 2 tbsp black sesame seeds
  • 180 g MSC certified yellowfin tuna, sliced in a narrow block
  • Oil for frying
  1. Cut the spring onions in half lengthwise. Now cut these halves into pieces 3-4 centimetres in length.
  2. In a bowl, mix the pieces of onion with the sliced radish, pea shoots or bean sprouts and the coriander. Reserve some coriander as a garnish. Now mix in a tablespoon of white sesame seeds (also nice to first roast these briefly in a dry frying pan), the olive oil and half a lime’s worth of juice. Set the salad aside.
  3. In a bowl, mix the mayonnaise and soya sauce. Whisk in a few drops of lime juice.
  4. Mix the remaining white sesame seeds with the black sesame seeds and place on a flat plate. Coat the tuna all over with a bit of oil and roll through the sesame seed mixture. Make sure all sides are well-covered and press carefully.
  5. Prepare a bowl of water with an ice cube.
  6. Set an ungreased frying pan over medium heat. As soon as the pan is hot, place the tuna in the pan and sear for 20-30 seconds per side. When all sides of the tuna are seared, remove the tuna from the pan and place the fillet in a resealable freezer bag. Immediately submerge the tuna in the ice water and allow to stand for a minute to prevent cooking further. Make sure the tuna does not come into contact with the water.
  7. Cut the tataki into slices half a centimetre thick.
  8. Place the salad on a plate and top with the sliced tataki. Serve accompanied by segments of lime and the soya mayonnaise.
Photo credit: David Loftus
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