Servings: 2
Prep Time: 15 minutes
Cook Time: 5 minutes
Total: 20 minutes
The perfect combination of lightly seared, rich and flavourful tuna with a rich, umami-packed dipping sauce.
Ingredients:
For the Tuna Tataki:
- 250-300g sushi-grade tuna steak
- 1 tbsp vegetable oil (or sesame oil)
- 1 tbsp mixed black and white sesame seeds
- ½ tsp sea salt
- ½ tsp freshly ground black pepper
- ½ tsp garlic powder
For the Sweet Soy Dipping Sauce:
- 60ml (4 tbsp) IKI sweet soy sauce
- 15ml (1 tbsp) rice vinegar
- 1 tsp grated fresh ginger
- 1 tsp sesame oil
- ½ tsp chilli flakes (optional, for heat)
(If you don’t have IKI sweet soy sauce, you can use standard soy and add 30ml (2 tbsp) mirin and 15ml (1 tbsp) runny honey (or soft brown sugar) when warming.
For Garnish (Optional but Recommended):
- Sliced spring onions
- Thinly sliced radish
- Freshly grated wasabi
- Lemon or lime wedges
Method:
1. Prepare the Dipping Sauce:
- In a small saucepan over medium heat, combine IKI sweet soy sauce and rice vinegar.
- Add grated ginger and sesame oil, stirring well.
- Simmer gently for about 2-3 minutes, then remove from heat and let it cool.
- If you like spice, stir in chilli flakes.
2. Prepare the Tuna:
- Pat the tuna steak dry with kitchen paper.
- Season all sides with sea salt, black pepper, and garlic powder.
- Sprinkle sesame seeds evenly over the tuna, pressing gently so they stick.
3. Sear the Tuna:
- Heat a cast-iron or nonstick frying pan over high heat.
- Add vegetable (or sesame) oil and let it get hot until shimmering.
- Sear the tuna for about 30-45 seconds per side, just until the edges are golden but the inside remains rare.
- Transfer to a chopping board and let it rest for a minute.
4. Slice and Serve:
- Using a sharp knife, slice the tuna thinly against the grain.
- Arrange slices on a plate and garnish with spring onions, radish, and microgreens.
- Serve with the dipping sauce and a wedge of lemon or lime.