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Gallery Sesame-Crusted Tuna Tataki Credit: Ryan Liebe Recipe Summary prep: 20 mins total: 30 mins Servings: 4
Ingredients Ingredient Checklist 2 teaspoons vegetable oil, plus more for frying 2 ounces shallots (2 medium), thinly sliced into rounds (2/3 cup) Kosher salt and coarsely ground pepper 1 pound yellowfin-tuna steak (about 1 inch thick) 2 tablespoons sesame seeds 2 teaspoons reduced-sodium soy sauce 1 tablespoon rice vinegar 2 teaspoons minced fresh ginger (from a 1/2-inch piece) 1/3 cup thinly sliced shiso leaves (available at Asian groceries and some farmers’ markets) Bonito flakes (optional), and flaky sea salt, such as Jacobsen, for serving
Cook’s Notes Bonito flakes, made from dried, fermented, and smoked tuna, are available at Whole Foods Markets, Asian grocery stores, or amazon.com.
Gallery Sesame-Crusted Tuna Tataki Credit: Ryan Liebe
Recipe Summary prep: 20 mins total: 30 mins Servings: 4
Gallery
Sesame-Crusted Tuna Tataki Credit: Ryan Liebe
Sesame-Crusted Tuna Tataki
Credit: Ryan Liebe
Sesame-Crusted Tuna Tataki
Recipe Summary prep: 20 mins total: 30 mins Servings: 4
Recipe Summary
prep: 20 mins total: 30 mins
Servings: 4
prep: 20 mins
total: 30 mins
prep:
20 mins
total:
30 mins
Servings: 4
4
Ingredients
Ingredients
- 2 teaspoons vegetable oil, plus more for frying 2 ounces shallots (2 medium), thinly sliced into rounds (2/3 cup) Kosher salt and coarsely ground pepper 1 pound yellowfin-tuna steak (about 1 inch thick) 2 tablespoons sesame seeds 2 teaspoons reduced-sodium soy sauce 1 tablespoon rice vinegar 2 teaspoons minced fresh ginger (from a 1/2-inch piece) 1/3 cup thinly sliced shiso leaves (available at Asian groceries and some farmers’ markets) Bonito flakes (optional), and flaky sea salt, such as Jacobsen, for serving
Directions
For the fried shallots: Heat 1/2 inch oil in a small skillet over medium; attach a deep-fat thermometer to skillet. When oil shimmers and reaches 320 degrees, carefully add half of shallots. Cook, stirring occasionally with a fork, until shallots are just golden and bubbles stop forming rapidly around them, 2 to 3 minutes. (They will darken and crisp as they cool; do not let darken in oil, or they will taste bitter.) Transfer to paper towels, season with salt, and let stand until cool and crisp. Repeat with remaining shallots.
For the tuna: Pat fish dry. In a small bowl, combine 1 teaspoon kosher salt, 1/2 teaspoon pepper, and sesame seeds. Sprinkle mixture evenly over fish, patting with fingers to adhere; let stand 5 minutes.
Heat a heavy-bottomed skillet (preferably cast iron) over medium-high until very hot and wisps of smoke are visible, 2 to 3 minutes. Add tuna and cook, undisturbed, until bottom is golden brown and releases easily from skillet and fish is opaque about 1/4 inch up sides, about 1 minute. Flip fish and cook on second side about 1 minute more. Transfer to a cutting board; let stand a few minutes.
Meanwhile, whisk together soy sauce, vinegar, oil, and ginger for vinaigrette. Slice fish into scant 1/4-inch-thick pieces. Arrange on a platter for sharing or on 4 individual salad plates. To serve, drizzle vinaigrette evenly over fish and sprinkle with shiso, shallots, bonito, and flaky salt.
Cook’s Notes Bonito flakes, made from dried, fermented, and smoked tuna, are available at Whole Foods Markets, Asian grocery stores, or amazon.com.
Cook’s Notes
Bonito flakes, made from dried, fermented, and smoked tuna, are available at Whole Foods Markets, Asian grocery stores, or amazon.com.
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All Reviews for Sesame-Crusted Tuna Tataki
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Reviews: Most Helpful
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