Recipe, The Little Geranium – Tuna Tataki
Tuna Tataki
A classic from Japanese cuisine. Cooked by Steven Saunders of The Little Geranium, for Beyoncé in Abu Dhabi.
Ingredients
- 1 tablespoon chopped fresh ginger
- 1 tablespoon sesame seeds
- 1 tablespoon cracked black pepper
- 250gm very fresh, sushi-grade tuna
- Maldon salt
- 3 tablespoons peanut oil, for searing
- Juice of 3 limes
- 1 medium-size, ripe avocado, peeled, quartered and sliced
- 12 very thin slices of red onion
- A few salad leaves with rocket
- Several small cherry tomatoes cut into quarters
Ginger sauce
- 1 small shallot, chopped
- 1 teaspoon finely grated fresh ginger
- Freshly ground black pepper
- 1 tablespoon soy sauce
- 1 tablespoon of fresh lime juice
- 1 tablespoon of olive oil
Preparation
On a plate, mix together the ginger, sesame seeds, and cracked black pepper.
Season the tuna with salt.
Roll the tuna in the ginger mixture, pressing lightly so the mixture sticks to the tuna.
Pre-heat a saute pan over a high heat.
Add the oil and sear the tuna on all sides, about 30 seconds per side.
Remove the tuna from the pan and set aside. Deglaze the pan with lime juice. Pour the lime juice over the tuna and roll the tuna in cling film and preferably leave in a cold fridge for at least an hour.
In a bowl combine the avocado, a few salad leaves like rocket, red onion, and tomato. Toss with some of the ginger sauce. Place some of the dressed leave mixture on four plates or slates.
Top with sliced seared tuna slicing it in half centimetre slices and drizzle with some more of the ginger sauce.
Ginger Sauce
In a small bowl, combine the shallot, ginger, a few grinds pepper, soy sauce, and lime juice. Slowly whisk in the olive oil and set aside.
When ready to serve, whisk thoroughly to combine.
More recipes from Steven Saunders, The Little Geranium, La Cala de Mijas, Spain.
