Tuna Tataki

Name: Tuna Tataki
Prep time: 30 min
Cook time: 15 min
Total time: 45 min
Yield: Serves: 4
Cuisine: Japanese
Ingredients: 4 spring onions (scallions), thinly sliced lengthways; ¼ cup (60 ml) sunflower oil; 3 tablespoons ponzu (store-bought or homemade); ¼ teaspoon sea salt; 400 g (14 oz) fresh tuna fillet (ideally a thin, long piece from the loin – ask your fishmonger or a Japanese grocery store); 3 garlic cloves, thinly sliced; 30 g (1 oz) fresh ginger, peeled and cut into thin matchsticks; 4 shiso (perilla) leaves, thinly sliced (or baby cress, bottoms removed and leaves separated); 200 g (7 oz) daikon radish, cut into thin matchsticks

ツナのたたき

Preparation info

Serves:
4

Difficulty
Easy
Ready in
45 min

Appears in

Japanese Food Made Easy

By Aya Nishimura

Published 2020

About

This is a simple yet indulgent dish, packed with flavour and texture. Meaty tuna, crispy garlic, ginger and aromatic shiso are an irresistible combination, ideal to serve with drinks.

Ingredients

Fresh

4 spring onions (scallions), thinly sliced lengthways
30 g (1 oz)

Asia
Japan
Dinner
Starter
Side dish
Pescatarian
Gluten-free
Spicy

Method

Place the spring onion, ginger and daikon radish in a bowl of ice-cold water. This will help to keep them crisp.

Heat the sunflower oil in a small frying pan over medium heat. Fry the garlic until golden brown. Use a slotted spoon to transfer the garlic to a bowl and remove most of the excess oil from the pan with paper towel, leaving a little behind for the tuna.

Heat the pan o