Hello! Let's travel to Asia with this Tuna Tataki. It looks amazing! We recommend not overcooking the tuna and only searing it on all sides, so that it remains slightly undercooked inside and retains its juicy texture. Enjoy!
30 min
4 pax
Half
We peel the cloves of Black Garlic.
We cut the tuna loin into four more or less equal parts, and, in a frying pan over medium heat with a few drops of olive oil, we sear them on all sides.
In a bowl, we'll arrange the Wakame seaweed salad. We'll mix it with a few drops of sesame oil, a splash of rice vinegar, and a few sesame seeds.
FINISHED DISH:
In the center of a flat, preferably white, plate, place the tuna taco, cover it with the Teriyaki Sauce and sprinkle with the puffed quinoa.
On one side of the tuna, we placed some of the dressed Wakame seaweed salad. And on the other side, we placed the Shiso leaves.
Finally, we add 4 cloves of black garlic.
– We should try to use the freshest tuna possible, as it is a fish that accumulates histamines over time, which can cause an allergic reaction.
– It's important that we only sear the fish over medium heat, to achieve a flavor and texture that are truly delicious.
