Blackened Ahi Tuna Tataki with Red Slaw / Creole Mustard Vinaigrette

Name: Blackened Ahi Tuna Tataki with Red Slaw / Creole Mustard Vinaigrette
Yield: Serves 2 to 4
Cuisine: Chinese
Ingredients: ¼ tsp (1 mL) mustard powder; Pea shoots or sprouts; 1 tsp (5 mL) sesame seeds; 6 oz (170 g) sashimi-grade ahituna; ¼ tsp (1 mL) salt; 1 Tbsp (15 mL) vegetable oil; ¼ tsp (1 mL) white wine vinegar; ½ tsp (2.5 mL) hot sauce; ¼ cup (60 mL) cherry tomatoes, quartered; ½ tsp (2.5 mL) sugar; Salt, to taste; 2 Tbsp (30 mL) mayonnaise; 2 cups (500 mL) shredded red cabbage; 1 Tbsp (15 mL) grainy Dijon mustard; ½ tsp (2.5 mL) onion powder; ½ tsp (2.5 mL) garlic powder; 1 Tbsp (15 mL) smoked paprika; ¼ tsp (1 mL) kosher salt; 5 Tbsp (75 mL) grapeseed oil; 1½ Tbsp (22 mL) honey; ⅛ tsp (0.5 mL) salt (a dash); 2 Tbsp (30 mL) white wine vinegar; 1 Tbsp (15 mL) water; Pinch of seafood seasoning; 1 tsp (5 mL) smoked paprika; 1 Tbsp (15 mL) chili powder

Preparation info

Serves
2 to 4

Difficulty
Easy

Appears in

Fish for You

By Spencer Watts

Published 2022

About

Tuna tataki is in the building! The rich and deep flavours of blackening spice work so well with the meaty texture of the tuna. Let this tuna take a dive into the Creole mustard vinaigrette and you will understand the true meaning of delicious.

I let the tuna shine on white china, and my preferred shape for plating is a long rectangular or oval dish. This will give you the maximum tuna-todressing ratio, and it’s nice to eat with your eyes first.

“Phenomenal cosmic flavour .

Ingredients

Asia
China
Starter
Fish course
Pescatarian
Spicy
Gluten-free

Blackened Ahi Tuna Tataki with Red Slaw / Creole Mustard Vinaigrette

Ingredients

Method

Photos