Tuna tataki with toasted macadamia nuts
Tataki is a traditional Japanese method of searing tuna or meat over a high heat, then slicing and infusing with a pounded ginger-flavoured ponzu sauce (kinda like the Japanese version of carpaccio). Tataki is one of my favourite things to order when I go out for Japanese. I love this recipe with its crunchy macadamias and kick from the chilli!
Ingredients
- 500 g sashimi-grade tuna ask the fishmonger for a long piece of loin
- 1 cup macadamia nuts roughly chopped
- ¼ cup lemon juice
- ¼ cup soy sauce for gluten-free, use tamari or gluten-free soy sauce
- 2 teaspoons fresh ginger finely grated
- 2 teaspoons sesame oil
- 3 spring onions very finely sliced
- extra virgin olive oil for frying
- 2 red chilli seeds removed, finely sliced
Instructions
- Cut tuna into long, thick pieces about 3cm in diameter. Keep chilled until ready to sear.
- Add macadamia nuts to a warm frying pan over a medium heat, toss and toast until golden. Set nuts aside.
- In a small bowl create the tataki sauce by combining lemon juice, soy sauce, ginger and sesame oil.
- Wash the spring onions well in water and squeeze to release the sticky onion juices.
- Turn frying pan up to a high heat and add a drizzle of extra virgin olive oil. Sear the tuna for 30 seconds on each side. Leave to rest for a few minutes before slicing into thick pieces.
- Layer tuna onto plates and sprinkle with toasted macadamias, spring onion and fine lengths of red chilli. Drizzle with the tataki sauce and serve.
Tataki 101
- Tataki is a traditional Japanese method of searing tuna or meat over a high heat, then slicing and infusing with a pounded ginger-flavoured ponzu sauce (a basic sauce flavoured with citrus, such as yuzu or lemon, to serve in the sashimi style).
Notes
For a very fresh, light Japanese-inspired dinner party, serve this tataki alongside my Beef Carpaccio, Japanese-Style for your entree.
In New Zealand, macadamia orchards are found in coastal areas of Northland, Auckland, Taranaki, Coromandel, Bay of Plenty, East Cape and Hawke’s Bay. The nuts are generally ready to harvest from late May, but they’re in the supermarket all year round. Macadamia nuts are 100 percent cholesterol-free and are highly beneficial for reducing cholesterol levels. They’re also a rich source of vitamin A, iron, protein, thiamin, riboflavin, niacin and folates.