Discover a light, refined summer recipe. Tataki, a Japanese technique, enhances fish or meat by briefly searing it over high heat while preserving a tender, flavorful center. Here, this method highlights the tenderness and richness of the tuna.
The secret? Quick cooking: a very hot pan and a rapid sear on each side. For extra flavor, the tuna is brushed with wasabi, a Japanese condiment from the horseradish and mustard family, then coated in toasted sesame seeds before being seared for 1 to 2 minutes per side.
DETAILS |
Preparation time: 15 minutes |
Cooking time: About 1 minute |
Servings: Appetizer for 2 or meal for 1 |
Difficulty level: Easy |
INGREDIENTS |
|---|
For the tuna |
170g (6oz) ahi tuna |
1 tbsp ready-to-use wasabi paste |
1 tbsp toasted sesame seeds |
For the vinaigrette |
Juice and zest of ½ lemon |
4 fresh basil leaves |
Salt and pepper to taste |
For the Niçoise |
2 hard-boiled eggs |
4 endive leaves |
3 to 4 Kalamata olives |
A handful of young romaine lettuce leaves |
3 to 4 blanched yellow beans, cut in half |
PREPARATION STEPS
1 - For the vinaigrette, add all ingredients to a small bowl.
2 - Whisk well to emulsify, set aside.
3 - Brush one side of the tuna with wasabi paste.
4 - Coat the same side with toasted sesame seeds.
5 - Heat a pan with a drizzle of olive oil, place the tuna in the hot pan, and sear for 30 seconds on each side.
6 - Arrange the Niçoise ingredients on a serving plate and place the sliced tuna on top.
7 - Drizzle with the vinaigrette, serve, and enjoy.