Seared Tuna Tataki and Grapefruit Escabeche

Name: Seared Tuna Tataki and Grapefruit Escabeche
Cook time: 30 min
Total time: 30 min
Yield: Serves — 2
Cuisine: Japan
Ingredients: 100 ml (3½ fl oz) ponzu vinegar; garlic chips; olive oil; sea salt and freshly cracked black pepper; ½ cup daikon, finely sliced; 1 ruby grapefruit, sliced (skin on); 1 green chilli, sliced; 100 ml (3½ fl oz) olive oil; 1 x 200 g (7 oz) tuna loin; 125 ml (4 fl oz) soy sauce; 2 tablespoons (1 fl oz) mirin; 2 teaspoons sake; 2 tablespoons sliced ginger

Preparation info

Serves —
2

Difficulty
Medium
Ready in
30 min

Appears in

Masu

By Nic Watt

Published 2016

About

This dish is all in the preparation. The escabeche will last in the fridge for future lunches or dinners, and is a great accompaniment to have handy. Then all you need on the day is a fresh piece of tuna and you are good to go.

Ingredients

Grapefruit Escabeche

100 ml (3½ fl oz) ponzu vinegar
125 ml (4

Asia
Japan
Starter
Pescatarian

Method

Begin by combining the ponzu, soy sauce, mirin, sake and ginger in a medium-sized saucepan. Bring to a simmer over a medium heat to infuse, then remove from the heat and add the grapefruit and chilli. Allow to cool. Add the olive oil and store until needed. It will keep for a week in the fridge.

Lightly coat the tuna in olive oil and season liberally with salt and pepper. Heat a non-sti