Tuna Tataki

April 2019 View more

Yield: 4

Spicy Red Onion
1 jumbo red onion
½ teaspoon ginger, grated
2 tablespoons soy sauce
½ tablespoon peeled garlic, grated
2 tablespoons rice vinegar
¼ tablespoon Korean chili flakes
1 tablespoon sugar
2 tablespoon rice bran oil

Sauté ginger, garlic, and chili in rice oil. Add red onion and sweat lightly, stirring constantly.

Add sake, rice vinegar, soy sauce, and sugar, then bring to a quick boil and cook until onions are al dente. Strain and reserve.

Apple Mustard Dressing
1 Granny Smith apple, grated
3 tablespoons white onion, grated
5 tablespoons rice vinegar
6 tablespoons Yamasa soy sauce
3 teaspoons sake
½ tablespoon caster sugar
¼ tablespoon shichimi
5 tablespoons roast sesame seeds
½ tablespoon fresh garlic paste
½ tablespoon fresh ginger paste
¼ tablespoon spring onion
2 tablespoons brown mustard seeds
1 tablespoon sesame oil
1 tablespoon rice oil
4 tuna fillets

Mix the apple and onion in a medium bowl with the rice vinegar.

Combine soy sauce, sake, caster sugar; whisk to dissolve. Add shichimi, sesame seeds, garlic, ginger, spring onion. Add to apple mixture.

Warm the mustard seeds in a small pan gently to extract oils and flavor. Crush seeds with the back of a knife and add to dressing.

Add sesame and rice oil to finish. Place the tuna fillet in a Ziploc bag with half the dressing; marinate for at least 10 minutes (or overnight).

Heat a medium skillet on medium high until hot and remove tuna from marinade.

Sear tuna for 2.5 minutes on each side for medium rare (2 on each side for rare; 3 on each side for medium).

Slice into 1/2-inch slices, top with spicy red onions, and serve with apple mustard dressing.

Recipe courtesy corporate chef Ce Bian of Roka Akor, Oak Brook

Photo courtesy Roka Akor