Tuna tataki with toasted macadamia nuts October 2, 2017
This Tuna tataki with toasted macadamia nuts will be a great starter for your next dinner party. Tataki is a traditional Japanese method of searing tuna or meat over a high heat, then slicing and infusing with a pounded ginger-flavoured ponzu sauce (kinda like a Japanese version of carpaccio). Check out the original recipe by Nadia Lim here.
- sashimi-grade yellowfin tuna (ask the fishmonger for a long piece of loin) 500g
- macadamia nuts 1 cup, roughly chopped
- lemon juice ¼ cup
- soy sauce ¼ cup (for gluten-free, use tamari or gluten-free soy sauce)
- fresh ginger 2 teaspoons, finely grated
- sesame oil 2 teaspoons
- spring onions 3, very finely sliced
- extra virgin olive oil, for frying
- red chilli 2, seeds removed, finely sliced
- Cut tuna into long, thick pieces about 3cm in diameter. Keep chilled until ready to sear.
- Add macadamia nuts to a warm frying pan over a medium heat, toss and toast until golden. Set nuts aside.
- In a small bowl create the tataki sauce by combining lemon juice, soy sauce, ginger and sesame oil.
- Wash the spring onions well in water and squeeze to release the sticky onion juices.
- Turn frying pan up to a high heat and add a drizzle of extra virgin olive oil. Sear the tuna for 30 seconds on each side. Leave to rest for a few minutes before slicing into thick pieces.
- Layer tuna onto plates and sprinkle with toasted macadamias, spring onion and fine lengths of red chilli. Drizzle with the tataki sauce and serve.