recipe posted 29th Nov 2008
Here is a great recipe you can use over and over, this is in its simple state, feel free to play, but it is important you try it this way first, then let the chef in you loose, it is a great canape on chinese spoons or as a salad, just add wakame and some rocket, or as is - for a loverly starter, great lunch in summer and be warned the sauce is addictive, have a little extra in the fridge as it will get used.
tuna tataki/ ponzu dressing
tataki means seared
ponzu citrus soy
You will need
- 80grms of sushi grade tuna per person
- 1 bunch spring onions very fine chopped, 1 lump tblspoon per person
- 250ml ponzu sauce (asian food stores)
- 250ml low sodium soy sauce kilkoman or simular brand
- 125ml sake
- 125ml mirin
- 1 handful shaved bonito flakes
- 1 lemon cut into wedges
- 1 orange cut into wedges
To make ponzu:
mix all liquid together, then squeeze in citrus and add skin and all to the sauce, add 1 tbspoon castor sugar and shaved bonito, cover and marinate in the fridge for a min of 5hrs, get sauce nice and cold. (Ponzu is good for weeks however it probably will not last that long, just make sure you strain it after 2 days or the bonito flavour will take over, also get liquid out of bonito when drained)
For tuna:
trim of all skin, and blood line, some like the blood line I find it bitter, heat a heavy based non stick pan add 20mls oil, add tuna and sear each side for about 30 seconds depending on thickness, if tuna is to thick cut it into logs. Cool the tuna and cut into 1cm dice.
to serve:
in a martini glass or ceramic bowl, place 80grms of diced tuna into the middle, pour over 60mls of chilled ponzu then top with lumped tblspoon of diced spring onoins and serve.
enjoy.
Dave..
