Tuna Tataki is a traditional Japanese dish that showcases the freshness and quality of the tuna. The name “tataki” refers to the method of lightly searing the exterior of the fish, while preserving its rawness on the inside. This unique cooking technique enhances the natural flavours of the tuna, creating a harmonious blend of textures and tastes. Our recipe combines Tuna Tataki with fresh mangoes and Ponzu Sauce, unique to Japanese cuisine. The term “ponzu” specifically refers to the juice of lemons, limes, yuzu, and other citrus fruits, to which mirin and soy sauce are added. The resulting sauce (Ponzu Shoyu) strikes a perfect balance between salty, sour and sweet.
Ingredients for 6-7 servings:
- 500 gr sashimi-grade tuna, at least 3-4 cm thick
- 1 small mango
- 6-7 cherry tomatoes
- 1 small red onion
- 1/2 cup watercress
- 4-5 basil leaves
- 2 tablespoons vegetable oil with a high smoke point
For the Ponzu sauce:
- 1/4 cup soy sauce
- 1/4 cup dried bonito flakes
- 1 sheet of dried kombu seaweed (about 10×10 cm) or 2 tablespoons wakame seaweed
- 1/4 cup citrus juice (a mix of orange juice and lemon juice)
- Lemon zest from 1 lemon
- 1 tablespoon mirin
