Tuna tataki with cucumber-seaweed salad

Tuna tataki with cucumber-seaweed salad

Based on 6 ratings
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Christian Ruß

Test Kitchen Manager and Chef at Kitchen Stories

instagram.com/deepfriedtiger

Difficulty

Easy 👌
25
min.
Preparation
8
min.
Baking
0
min.
Resting

Ingredients

Servings:-4+
800 g tuna fillet (sashimi-grade)
2 cucumbers
20 g edible seaweed
2 tsp salt (divided)
60 ml rice vinegar
25 g honey
3½ tbsp soy sauce (divided)
3 tsp sesame seeds (divided)
40 g ginger
3 scallions
75 ml lemon juice
75 ml mirin
75 ml toasted sesame oil
1 tbsp sunflower oil
Metric
Imperial

Utensils

  • bowl
  • cutting board
  • knife
  • small bowl
  • fine grater
  • pastry brush
  • oven with microwave function
  • microwave-safe baking dish

How-To Videos

3 easy ways to juice a lemon

How to peel ginger

Nutrition per serving

Cal
689
Protein
48 g
Fat
45 g
Carb
19 g

  • Step 1/5

    To prepare the salad, slice cucumbers and transfer to a bowl. Stir in some salt and edible seaweed.
    • 2 cucumbers
    • 1 tsp salt
    • 20 g edible seaweed
    • bowl
    • cutting board
    • knife

    To prepare the salad, slice cucumbers and transfer to a bowl. Stir in some salt and edible seaweed.

  • Step 2/5

    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.
    • 60 ml rice vinegar
    • 25 g honey
    • ½ tbsp soy sauce
    • 1 tsp sesame seeds
    • small bowl

    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

    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.
    • 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

    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.
    • 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!
    • cutting board
    • knife

    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!