Tuna tataki with ponzu

Name: Tuna tataki with ponzu recipe
Yield: 5
Ingredients: 400g sashimi-grade tuna, at room temperature; 2 tbs extra virgin olive oil; 1/2 small daikon, cut into matchsticks; 2 small green apples, cut into matchsticks; 1 tbs sesame seeds, toasted; 1/4 cup Vietnamese mint, leaves picked; 1/4 cup Vietnamese coriander, leaves picked; 1 tbs pomegranate seeds; Juice of 1/2 lemon; 2 tsp finely grated fresh horseradish, or more to taste; 100ml soy sauce; 1/3 cup (80ml) ponzu sauce; 1/4 cup (60ml) rice wine vinegar; 3 tsp sesame oil; 1cm piece ginger, finely grated

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by Adam D'Sylva

Chef

May 01, 2021

Make the perfect tuna tataki at home.

400g sashimi-grade tuna, at room temperature
2 tbs extra virgin olive oil
1/2 small daikon, cut into matchsticks
2 small green apples, cut into matchsticks
1 tbs sesame seeds, toasted
1/4 cup Vietnamese mint, leaves picked
1/4 cup Vietnamese coriander, leaves picked
1 tbs pomegranate seeds
Juice of 1/2 lemon
2 tsp finely grated fresh horseradish, or more to taste

Ponzu dressing

100ml soy sauce
1/3 cup (80ml) ponzu sauce
1/4 cup (60ml) rice wine vinegar
3 tsp sesame oil
1cm piece ginger, finely grated

Method

1.

For the ponzu dressing, place ingredients in a bowl and stir to combine. Set aside.
2.

Preheat a large barbecue plate or non- stick frypan over high heat. Drizzle tuna with 1 tbs oil and season. Sear tuna, turning frequently, for 3-4 minutes until browned all over but still rare. Stand for 10 minutes then thinly slice and arrange on plates.
3.

Drizzle with half the ponzu sauce.
4.

Place daikon, apple, sesame seeds, herbs and pomegranate in a bowl and toss with remaining 1 tbs oil and lemon juice. Season. Arrange tuna on top, drizzle with remaining ponzu and scatter with horseradish. Serve immediately.