SESAME-CRUSTED TUNA TATAKI
Love rare steak? Then try tuna tataki. It's dead simple to make, and coating it with sesame seeds before it cooks gives the exterior a satisfying crunch.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Seafood Recipes
Time 30m
Number Of Ingredients 10
Steps:
- For the fried shallots: Heat 1/2 inch oil in a small skillet over medium; attach a deep-fat thermometer to skillet. When oil shimmers and reaches 320 degrees, carefully add half of shallots. Cook, stirring occasionally with a fork, until shallots are just golden and bubbles stop forming rapidly around them, 2 to 3 minutes. (They will darken and crisp as they cool; do not let darken in oil, or they will taste bitter.) Transfer to paper towels, season with salt, and let stand until cool and crisp. Repeat with remaining shallots.
- For the fried shallots: Heat 1/2 inch oil in a small skillet over medium; attach a deep-fat thermometer to skillet. When oil shimmers and reaches 320 degrees, carefully add half of shallots. Cook, stirring occasionally with a fork, until shallots are just golden and bubbles stop forming rapidly around them, 2 to 3 minutes. (They will darken and crisp as they cool; do not let darken in oil, or they will taste bitter.) Transfer to paper towels, season with salt, and let stand until cool and crisp. Repeat with remaining shallots.
- For the tuna: Pat fish dry. In a small bowl, combine 1 teaspoon kosher salt, 1/2 teaspoon pepper, and sesame seeds. Sprinkle mixture evenly over fish, patting with fingers to adhere; let stand 5 minutes.
- Heat a heavy-bottomed skillet (preferably cast iron) over medium-high until very hot and wisps of smoke are visible, 2 to 3 minutes. Add tuna and cook, undisturbed, until bottom is golden brown and releases easily from skillet and fish is opaque about 1/4 inch up sides, about 1 minute. Flip fish and cook on second side about 1 minute more. Transfer to a cutting board; let stand a few minutes.
- Meanwhile, whisk together soy sauce, vinegar, oil, and ginger for vinaigrette. Slice fish into scant 1/4-inch-thick pieces. Arrange on a platter for sharing or on 4 individual salad plates. To serve, drizzle vinaigrette evenly over fish and sprinkle with shiso, shallots, bonito, and flaky salt.
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love
Raymond Woodruff
[email protected]The sesame crusted tuna tataki was a bit too expensive for my taste, but the sesame crust was crispy and flavorful. I would recommend looking for a cheaper cut of tuna next time.
manna Vai
[email protected]The sesame crusted tuna tataki was a bit too bland for my taste, but the sesame crust was crispy and flavorful. I would recommend adding some more spices to the marinade next time.
Md Lemon khan
[email protected]The sesame crusted tuna tataki was a bit too dry for my taste, but the sesame crust was crispy and flavorful. I would recommend using a bit more oil in the marinade next time.
Keneiloe Lumatha
[email protected]The sesame crusted tuna tataki was a bit too rare for my taste, but the sesame crust was crispy and flavorful. I would recommend cooking the tuna for a bit longer next time.
mustafa alsaleh
[email protected]This dish was a bit too salty for my taste, but the tuna was cooked perfectly and the sesame crust was crispy and flavorful. I would recommend using less soy sauce in the marinade.
imran leo
[email protected]I'm so glad I tried this recipe! The sesame crusted tuna tataki was amazing. The tuna was cooked perfectly and the sesame crust was crispy and flavorful. The sauce was also very tasty. I will definitely be making this again.
Cindy Callahan
[email protected]This was a great recipe! The tuna was cooked perfectly and the sesame crust was delicious. The sauce was also very tasty. I would definitely make this again.
Umutoni Waldah
[email protected]I made this dish for my friends and they loved it! The tuna was cooked perfectly and the sesame crust was crispy and flavorful. The sauce was also very tasty. I would definitely recommend this recipe.
Creed Boss
[email protected]This dish was amazing! The tuna was cooked perfectly and the sesame crust was so flavorful. I loved the combination of the sweet and savory flavors. I will definitely be making this again.
Mari Sheikh
[email protected]The sesame crusted tuna tataki was a delicious and impressive dish. The tuna was cooked perfectly and the sesame crust was crispy and flavorful. The sauce was also very tasty. I would definitely recommend this recipe to anyone looking for a special m
Mazen Nasry
[email protected]This was my first time making sesame crusted tuna tataki and it turned out great! The recipe was easy to follow and the dish was delicious. I especially liked the crispy sesame crust. I will definitely be making this again.
Joy sana Joy sana
[email protected]I'm not a huge fan of tuna, but I decided to give this recipe a try and I'm so glad I did! The sesame crust really takes the tuna to the next level. It was crispy and flavorful, and the tuna was cooked perfectly. I will definitely be making this agai
Haris Sheikh
[email protected]This dish was surprisingly easy to make and the results were fantastic. The tuna was cooked evenly and the sesame crust was crispy and flavorful. The sauce was also delicious and added a nice touch of sweetness to the dish.
Tayyaba Khadim
[email protected]I tried the sesame crusted tuna tataki for dinner last night and it was a hit! The recipe was easy to follow and the dish turned out amazing. The tuna was cooked to perfection and the sesame crust added a delicious crunch. I will definitely be making
jawad agha
[email protected]This sesame crusted tuna tataki was an absolute delight! The tuna was cooked perfectly, with a crispy crust and a tender, juicy center. The flavors of the sesame seeds, soy sauce, and mirin were perfectly balanced, and the dish was simply irresistibl