Salmon and Tuna Tataki

  • Preparation Time15 mins
  • Cooking Time2 mins
  • Serves4
  • DifficultyEasy
1 tbsp grated ginger
1 tbsp fresh lime juice
1 tbsp peanut oil
250g very fresh, sushi-grade Norwegian salmon
300g very fresh Tuna Steak
Freshly ground black pepper
Flaked sea salt

For the sauce:

1 spring onion with tops very finely chopped
2 tbsp soy sauce
1 tbsp lime juice
½ tbsp rice vinegar
½ tsp dried chilli flakes
1 tbsp mirin
1 tbsp brown sugar
1 tbsp peanut oil

For the salad:

100g Mizuna or rocket
1 large carrot peeled and cut into really thin matchsticks
½ daikon radish peeled and cut into really thin matchsticks
1 red onion very thinly sliced
1 ripe avocado peeled and sliced
1 tbsp toasted sesame seeds

For the sauce:

1. Mix all the ingredients together and let it rest for a minimum of 1 hour so that the flavours can marry.

For the fish:

1. Mix together the ginger, lime juice and peanut oil, rub it onto the salmon and tuna, season with salt and freshly ground black pepper.

2. Add a little oil to a heavy based frying pan and sear the salmon and tuna on both sides, about 30 seconds on each side, remove from the pan and rest for 10 minutes.

3. With a very sharp knife slice the salmon and the tuna.

4. Divide the salad ingredients except the sesame seeds between 4 plates, top with seared salmon and tuna. Spoon over the sauce and sprinkle with sesame seeds. Serve.

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