Tuna Tataki with Yuzu Vinaigrette and Avocado
Perfect fusion between Japanese tataki technique and Mediterranean flavors. Red tuna, briefly seared to create contrast between caramelized exterior and raw juicy interior, paired with Japanese yuzu acidity and creamy ripe avocado. A fine dining dish with Michelin-star presentation.
Ingredients
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✓Lomo de atún rojo fresco400g
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✓Semillas de sésamo blanco30g
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✓Semillas de sésamo negro20g
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✓Yuzu (zumo)40ml
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✓Salsa de soja japonesa30ml
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✓Aceite de sésamo tostado20ml
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✓Miel de flores10g
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✓Jengibre fresco15g
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✓Aguacate maduro2 unidades
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✓Zumo de limón15ml
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✓Microhojas de wasabi15g
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✓Brotes de shiso10g
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✓Flores comestibles8 unidades
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✓Sal de Maldonal gusto
Instructions
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1
Remove tuna loin from fridge 20 minutes ahead to reach room temperature. Pat completely dry with paper towels.
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2
Mix white and black sesame seeds on a plate. Press tuna into seed mixture, coating entire surface well.
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3
Heat a cast iron skillet very high with a drizzle of sesame oil. Sear tuna 30 seconds per side until seeds are golden but interior remains raw.
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4
Remove tuna immediately and refrigerate 15 minutes. Then slice into 1cm thick pieces with a very sharp knife.
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5
For yuzu vinaigrette: whisk yuzu juice with soy sauce, sesame oil, honey, and grated ginger until emulsified.
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6
Slice avocado thinly and drizzle with lemon juice to prevent oxidation.
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7
To plate, arrange avocado slices in a fan pattern as base. Place tataki slices artistically on top.
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8
Drizzle with yuzu vinaigrette, scatter wasabi microleaves and shiso sprouts.
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9
Garnish with edible flowers and serve immediately, well chilled.
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