Tuna tataki with cucumber-seaweed salad

Step 1/5

• 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

• 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

• 20 g ginger
• 1½ scallions
• 37½ ml lemon juice
• 37½ ml mirin
• 37½ ml toasted sesame oil
• 1½ 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

• 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

• 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!