Tuna Tataki
Time: 120 minutes
When it comes to bluefin tuna, Browne Trading has the very best. Our purchaser knows to pay a premium in exchange for top quality. Likewise, fishermen know that we only accept tuna with great color, fat content, and texture. So much so, that Browne Trading has returned fish that do not meet our standard. With exceptional bluefin comes the question of preparation. For those looking to expand their usual poké bowls, consider a light sear and fragrant spice mix with our Tuna Tataki.
INGREDIENTS
Yield: 4 servings
- 1 pound bluefin tuna loin or yellowfin tuna
- 8 ounces ponzu
- 2 ounces Shichimi Togarashi
- 2 ounces roasted sesame oil
- 8 ounces sushi rice
- 1 bundle fresh scallions
- For the Ponzu:
- 90 grams Tamari Soy Sauce
- 25 grams rice wine vinegar
- 38 grams pickled ginger liquor
- 10 grams Meyer lemon juice
- 40 grams blood orange juice
- 3 grams kosher salt
PREPARATION
Step 1
Combine all ponzu ingredients in a mixing bowl, stir to combine, strain.
Step 2
Marinate tuna in 4 ounces of ponzu in a plastic bag. Chill over night.
Step 3
Remove tuna from marinade and pat dry with paper towels.
Step 4
Cook rice in a rice cooker according to manufacturer’s instructions.
Step 5
Heat a heavy-duty pan to high heat.
Step 6
Once pan is hot, add 1 ounce of sesame oil.
Step 7
Sear tuna on each side for 30 seconds. Remove tuna from heat and let rest for 3 minutes.
Step 8
Thinly slice scallions.
Step 9
Once rice is cooked, slice tuna into ¼ inch thick slices.
Step 10
Season tuna with shichimi togarashi, garnish with sliced scallions, and dress lightly with ponzu and sesame oil.
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