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Tuna Tataki on Niçoise salad
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Tuna Tataki on Niçoise salad
A summer recipe, light and original. Tataki is a Japanese method of cooking: fish or meat is seared quickly in a very hot pan, so that the inside remains raw, which elevates all flavors of meat or fish.
In our recipe, tuna is brushed with Wasabi paste (a Japanese condiment prepared from a plant belonging to the same botanical family as horseradish and mustard, used to give a zesty flavour) then we coat our tuna with toasted sesame seeds before it is seared on both side in a very hot pan. We served our tataki on a a Niçoise salad with poached eggs, Kalamata olives, Romaine baby, yellow blanched beans and endives, topped with an olive oil-fresh lemon juice and zest-basil emulsion, a pure delight!
Tuna Tataki on Niçoise salad
| Prep time: 15 minutes |
|---|
| Cooking time: About 1 minutes |
| Servings or yield: Appetizer for 1 or to share |
| Difficulty level: Easy |
| For tuna |
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| 6oz Ahi tuna |
| 1 tbsp. Wasabi, ready to use |
| 1 tbsp. roasted sesame seeds |
| For emulsion |
| 3 tbsp. olive oil |
| Juice and zest of 1/2 lemon |
| 4 fresh basil leaves |
| Salt and pepper to taste |
| For Niçoise |
| 2 boiled eggs |
| 4 endive leaves |
| 3 to 4 Kalamata olives |
| A handful baby Romaine lettuce |
| 3 to 4 yellow beans, blanched, cut into 2 |
Preparation
For emulsion, add all ingredients in a small bowl. Using a whisk, emulsify and set aside. Brush tuna with Wasabi on each side. Coat same side with sesame seeds. Heat a pan with a drizzle of olive oil, add the tuna when it is warm and sear 30 seconds on each side. On a serving plate, arrange Niçoise and garnish with sliced taytaki tuna. Drizzle with emulsion, serve and enjoy.
Tips, Tricks + Culinary ideas
Preparation steps
1 - For emulsion, add all ingredients in a small bowl.
2 - Using a whisk, emulsify and set aside.
3 - Brush tuna with Wasabi on one side.
4 - Coat same side with sesame seeds.
5 - Heat a pan with a drizzle of olive oil, add the tuna when it is warm and sear 30 seconds on each side.
6 - On a serving plate, arrange Niçoise and garnish with sliced taytaki tuna.
7 - Drizzle with emulsion, serve and enjoy.
