Maguro Tataki (Tuna Tataki)
Prep Time 10 minutes
Cook Time 10 minutes
Servings 2
Ingredients
100g of maguro Yellowfin or bonito tuna fillets
½ tbsp grated ginger
30g peeled daikon radish, grated
½ spring onion, sliced thinly
1 leaf shiso, sliced thinly
Ponzu Sauce
200ml tamari
150ml yuzu juice
75ml fresh orange juice
75ml fresh lime juice
20g katsuobushi (bonito flakes)
10x3 cm piece of kombu
Method
Mix all of the ponzu ingredients together, and allow to steep for 2 days at room temperature. Strain out the kombu and bonito flakes.
Prepare an ice bath. Prepare a baking tray with a wire cooling rack fitted on top of it. Lightly season all sides of the tuna with salt. Using a torch, torch all sides of the tuna. Once each side becomes a little bit caramelised, plunge the tuna immediately into the ice water to prevent it from overcooking.
Slice the tuna into ¾ cm slices. Arrange the slices on a plate and sprinkle the ponzu sauce generously over top of the tuna slices. Garnish with the grated daikon radish, the grated ginger, shiso and spring onion.