Tiradito Nikkei


Preparation info

  • Serves


    • Difficulty


    • Ready in

      20 min

Appears in

A Culinary Journey

A Culinary Journey

By Le Cordon Bleu

Published 2020

  • About


  • 500 g fresh tuna
  • 20 g salt (optional)
  • 10 g freshly ground black pepper
  • 30 g sesame seeds
  • 30 g fresh ginger, peeled and thinly sliced into strips
  • 30 g garlic, peeled and finely sliced
  • 30 g vegetable oil, plus extra to fry the ginger and garlic
  • 50 g sesame oil
  • 30 g lemon juice
  • 30 g soy sauce
  • 20 g chilli pepper, finely chopped
  • 20 g Chinese onion, finely chopped (green parts only)
  • 30 g alfalfa sprouts, to serve


Step 1: Use a sharp knife to slice the tuna into thin pieces. Lay on a serving plate and season with salt (if using) and freshly ground black pepper. Keep covered in the fridge until needed.

Step 2: Toast the sesame seeds in a dry pan over moderate heat until golden. Remove and set aside.

Step 3: Heat a little vegetable oil in a pan and add the ginger, frying until slightly caramelised. Remove the ginger and set aside on a tray lined with kitchen paper. Do the same with the garlic, frying until slightly caramelised and draining on kitchen paper.

Step 4: Wipe the pan clean and add 30g vegetable oil and sesame oil. Once the oils are sufficiently warmed, pour over the seasoned tuna.

Step 5: Whisk the lemon juice, soy sauce and chilli together in a bowl. Pour over the tuna, then add the toasted sesame seeds, fried ginger and fried garlic.

Serve garnished with the Chinese onion and alfalfa sprouts.