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Tuna tataki with cucumber-seaweed salad

Tuna tataki with cucumber-seaweed salad

Based on 8 ratings
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Christian Ruß

Christian Ruß

Test Kitchen Manager and Chef at Kitchen Stories

instagram.com/deepfriedtiger
Difficulty
Easy 👌
Preparation
25 min
Baking
8 min
Resting
0 min

Ingredients

2Servings
400 g
tuna fillet (sashimi-grade)
1
cucumbers
10 g
edible seaweed
1 tsp
salt (divided)
30 ml
rice vinegar
12½ g
honey
tbsp
soy sauce (divided)
tsp
sesame seeds (divided)
20 g
ginger
scallions
37½ ml
lemon juice
37½ ml
mirin
37½ ml
toasted sesame oil
½ tbsp
sunflower oil
MetricImperial

Utensils

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

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Nutrition per serving

Cal689
Fat45 g
Protein48 g
Carb19 g
  • Step 1/ 5

    To prepare the salad, slice cucumbers and transfer to a bowl. Stir in some salt and edible seaweed.
    • 1 cucumbers
    • ½ tsp salt
    • 10 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.
    • 30 ml rice vinegar
    • 12½ g honey
    • ¼ tbsp soy sauce
    • ½ 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.
    • 20 g ginger
    • scallions
    • 37½ ml lemon juice
    • 37½ ml mirin
    • 37½ ml toasted sesame oil
    • tbsp soy sauce
    • 1 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.
    • 400 g tuna steak
    • ½ tbsp sunflower oil
    • ½ 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!

  • Enjoy your meal!

    Tuna tataki with cucumber-seaweed salad

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