Tuna Tataki with Sesame Soy Dressing

Name: Tuna Tataki with Sesame Soy Dressing
Yield: Serves 6 as an entrée
Cuisine: Japanese
Ingredients: ¼ head baby frisée; ½ teaspoon caster sugar; ¼ daikon (white radish), cut into very fine matchsticks; 3 yellow cherry tomatoes, quartered; 3 red cherry tomatoes, quartered; bigeye tuna; ¼ telegraph (long) cucumber, seeded and cut into batons; 1 x 500 g piece sashimi-grade yellowfin tuna; fine sea salt and freshly ground white pepper, to taste; 1½ teaspoons Japanese mustard powder; 1 tablespoon grapeseed oil; salt flakes, to taste; 4 tablespoons soy sauce; 4 tablespoons Japanese rice vinegar; vegetable oil, for oiling; ½ small white onion, finely chopped; 1 tablespoon sesame oil; 100 g mesclun

Preparation info

Serves
6
as an entrée

Difficulty
Medium

Appears in

Sydney Seafood School Cookbook

By Roberta Muir

Published 2012

About

Tataki is a classic Japanese way of preparing fish or meat, in which you sear it briefly in a very hot pan, and serve it thinly sliced. The cooked outside contrasts beautifully with the raw interior. The traditional accompaniments, a vinegar-based dressing and pounded ginger, give the dish its name (Tataki is Japanese for ‘pound’). Here Shaun Presland, the first Australian Caucasian chef to be honoured with the title of Sushi Chef, adds his spin with a sesame soy dressing. Japanese m

Ingredients

Method

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Part of

Finfish

Barbecuing

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