TUNA TATAKI OR SASHIMI WITH GINGER-SOY-LIME VINAIGRETTE Recipe
- 1 1 1small shallot, minced
- 1/2 .50 .50teaspoon TEASPOON_USVolumefinely grated fresh ginger
- freshly ground black pepper
- 1/3 .33 .33cup CUP_USVolumesoy sauce
- 1/3 .33 .33cup CUP_USVolumelime juice
- 1/3 .33 .33cup CUP_USVolumeolive oil
- 1/2 .50 .50pound POUNDWeightvery fresh, sushi-grade ahi tuna
- 1/2 .50 .50cup CUP_USVolumeminced ginger, for coating tataki
- 1/4 .25 .25cup CUP_USVolumesesame seeds, for coating tataki
- 1 1 1tablespoon TABLESPOON_USVolumecracked black pepper, for coating tataki
- Kosher salt, for the tataki
- 3 3 3tablespoons TABLESPOON_USVolumepeanut oil, for searing tataki
- 1 1 1tablespoon TABLESPOON_USVolumelime juice, for deglazing tataki
- 2 2 2cups CUP_USVolumemixed baby greens
- 1 1 1medium-size, ripe avocado, peeled, pitted, quartered and sliced
- 12 12 12thin slices red onion
- 1/2 .50 .50cup CUP_USVolumecherry tomatoes, halved, or 1 medium tomato, peeled, seeded, and diced
- In a small bowl, stir together the shallot, ginger, a few grinds of pepper, soy sauce, and lime juice. Whisking continuously, slowly drizzle in the olive oil. Set aside. When ready to serve, whisk the dressing thoroughly to recombine the ingredients.
- If preparing the tuna sashimi-style, do not season it or cut it in any way. If you plan to serve it tataki-style, on a shallow plate stir together the ginger, sesame seeds, and cracked black pepper. For the tataki, use a sharp knife to cut 1/2-inch-deep notches at regular intervals of 1/4 to 1/2 inch along the length of the tuna, to make it easier to slice after searing. Season the tuna with salt and roll it in the ginger mixture, pressing down lightly to make the coating adhere on all sides.
- For the tataki preparation heat a sauté pan over high heat. Add the peanut oil and, when it is hot, sear the tuna on all sides, 30 seconds to 1 minute per side, turning it with tongs. Remove the tuna from the pan and set aside. Add the lime juice to the pan and quickly stir and scrape to deglaze the pan deposits, then drizzle the deglazing liquid over the tuna.
- For the sashimi preparation, simply cut the tuna crosswise into uniform slices about 1/4 to 1/3 inch thick.
- In a bowl, toss the greens with just enough of the vinaigrette to coat them lightly.
More and more today, I find that the popularity of sushi has led to the availability of fresh sushi-grade ahi tuna, as deep-red and meaty as a steak, in good food stores and fish markets everywhere. Here, I use it to make a California-Japanese fusion dish that you can enjoy one of two ways: lightly seared to make tuna tataki, the perfect dish to introduce the pleasures of fresh ahi to people who swear they won't eat raw fish; or sashimi, in which the ahi fillet is served raw and thinly sliced. Either way, it is absolutely essential that you start with the best quality, freshest fish.