Step 1/5
- 2 cucumbers
- 1 tsp salt
- 20 g edible seaweed
To prepare the salad, slice cucumbers and transfer to a bowl. Stir in some salt and edible seaweed.
Step 2/5
- 60 ml rice vinegar
- 25 g honey
- ½ tbsp soy sauce
- 1 tsp sesame seeds
Add rice vinegar, honey, some soy sauce, and one third of the sesame seeds to prepared cucumbers and seaweed and mix. Let sit for approx. 20 min.
Step 3/5
- 40 g ginger
- 3 scallions
- 75 ml lemon juice
- 75 ml mirin
- 75 ml toasted sesame oil
- 3 tbsp soy sauce
- 2 tsp sesame seeds
- bowl
- fine grater
- cutting board
- knife
Meanwhile, peel and grate ginger and slice scallions for the tataki sauce. Mix together with lemon juice, mirin, toasted sesame oil, remaining soy sauce, and remaining sesame seeds. Set aside.
Step 4/5
- 800 g tuna steak
- 1 tbsp sunflower oil
- 1 tsp salt
- pastry brush
- oven with microwave function
- microwave-safe baking dish
Brush tuna steak with sunflower oil and season with salt. Transfer to a microwave-safe baking dish and grill tuna in an oven with microwave function for 5 min. at 220°C/428°F, 180W, then turn and grill for 3 min. more.
Step 5/5
Cut tuna in slices of about 0.5-cm/0.20-in. thick. Serve with the tataki sauce and cucumber-seaweed salad on the side. Enjoy!