There are some words out there that are just so fun to say…..
The last one is a double-winner because it’s also darn delicious and easy to make.
When it comes to tataki, I either go with a beef preparation or fish —or BOTH for a little surf and turf action! Either protein lends itself well for the quick sear and rare center.
Though I do love me some ahi tuna….
Simply pick up some beautifully fresh ahi tuna from your local fishmonger, let it marinade in lovely things like ponzu & fresh ginger— and then quickly sear it in a hot skillet.
Boom – POW!
You end up with a gorgeous plate that is packed with flavor and yet still light at the same time. It’s the perfect dish for the upcoming hot summer months and can be served as an appetizer or over mixed greens for a main entree.
And with that — Happy ALOHA FRIDAY!!!
½ cup ponzu sauce
1 tablespoon water
1 tablespoon low sodium soy sauce
1 tablespoon Mirin
½ teaspoon sesame oil
1 teaspoon freshly grated ginger
¼ teaspoon red chili flakes
2-3 pinches black pepper
2 scallions, chopped
½ pound sashimi grade ahi tuna – preferably in the shape of a long square or rectangular block
2 tablespoons peanut oil
thin lemon slices
thin jalapeno or serrano pepper slices
1 tablespoon chopped scallions
toasted sesame seeds
In a shallow dish, whisk together the first 9 ingredients. Reserve 1½ tablespoon of the marinade and set aside. Immerse the tuna in the dish of marinade. Cover the dish with plastic wrap and refrigerate for an hour. (You may want to flip the tuna after 30 minutes have passed if the marinade does not cover the whole piece)
Once marinated, remove the tuna from the liquid and use paper towels to blot the fish dry. Heat the peanut oil in a large skillet over medium high heat. Once the skillet begins to slightly smoke, add the tuna and sear for 30-60 seconds on each side. Remove the fish and allow to rest for 5 minutes.
Using a very sharp knife, cut the tuna into ¼ inch wide slices. Plate the tuna on top of the thin lemon slices. Place the jalapeno/serrano peppers and pea shoots on top and sprinkle the scallions and toasted sesame seeds over the fish. Finally, take the reserved marinade (not the liquids the fish was in) and drizzle over the entire plate.