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.
