To prepare Tuna Tataki you really need your tuna to be first-rate sushi-grade.
Here, I used a piece of fresh yellowfin recently caught in the Bahamas
immediately blead and iced to create a Florida-Japanese fusion dish that you can
enjoy anytime. Itís the perfect dish to introduce the pleasures of fresh tuna to
people who swear they wonít eat raw fish. Why, because this is one of the best
sushi-type appetizers, and also happens to be one of the easiest to prepare. I
must warn you though: if you are fortunate enough to have easy access to fresh
tuna, there is a danger of this dish becoming habit-forming.
Tuna (serves four with one pound fresh tuna)
Yellowfin is best but fresh Blackfin tuna will
Shape tuna into two identical logs and
roll in sesame seeds.
Wrap logs in Nori (roasted seaweed), roll
wrapped logs in flour, then in beaten eggs, and finally in Panko (Japanese
Quickly fry in 350-degree vegetable oil.
This step is critical as it literally takes seconds to crisp bread crumbs.
Do Not Overcook!
Thinly slice logs and arrange an equal
amount of pieces on each of four serving dishes.
Sprinkle pieces of tuna with wasabi oil
Sesame Vinaigrette Dipping Sauce
Squeeze minced onions through cheese cloth.
Discard juice and place fluffed onions in bowl. Add remaining ingredients (oils
last) mix well and refrigerate until serving.
Julienne carrots, beets and radish, and mix
with watercress. Place equal portion on each serving dish and sprinkle with
sesame vinaigrette just prior to serving. Garnish serving dishes with lime and
fresh ginger and enjoy!
To compliment this we suggest you try warm Saki. Trust me,
it's great and does not give you a headache. To warm Saki, just microwave it for
10 to 15 seconds.