Tuna tataki with cucumber-seaweed salad
Difficulty
Easy 👌Ingredients
| 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 |
How-To Videos
Utensils
- bowl
- cutting board
- knife
- small bowl
- fine grater
- pastry brush
- oven with microwave function
- microwave-safe baking dish
Nutrition per serving
689
48 g
45 g
19 g
Step 1/5
- 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
- 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
- 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
- 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!
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