Grilled tuna tataki bowl
When the weather gets nice, this is one of the first things I want to eat. This is my version of Tuna Tataki - a dish of seared yellowfin tuna, pink in the middle, served with a delicious soy lime ginger sauce. Because this is my version, I don't know how authentic it is, and I don't care. What I do know is that this dish of medium rare tuna, seared over a hot, smokey, bbq grill and combined with crunchy vegetables, perfect sticky rice and the best garlicky limey soy sauce, is summer in a bowl.
Another thing I know is that some people feel weird eating raw, or rare, fish. Unfortunately, if you're one of those people, this dish might not be for you. Well done tuna takes this light, flaky, delicious fish into a dark, stringy, awful place that you don't want anything to do with. Medium rare is the way to go here. Trust.
Make this for a weeknight dinner and, if there is any left, eat it cold the next day for lunch. It's amazing.
1lb fresh sushi grade yellowfin tuna steak
1/4 cup soy sauce
3 tbsp toasted sesame oil
2 tbsp Montreal Steak Seasoning
3-4 red radish - thinly sliced
1/4 cup cucumber - thinly sliced
1/2 cup cilantro - chopped
1 shallot - thinly sliced
1 tsp black or white sesame seeds
1/4 cup light soy sauce
1 clove garlic - finely minced
1 inch ginger - finely minced
1 tsp chilli oil or chilli sauce
juice of one lime
1/4 tsp freshly ground black pepper
2. rinse tuna steak and pat dry with paper towels. place in a baking dish and add soy sauce and sesame oil. sprinkle each side with steak spice, making sure both sides are well coated. place in the refrigerator to marinate for 1-2 hours.
3. to prepare the sauce, combine soy sauce, garlic, ginger, chilli oil, lime juice and pepper in a small bowl. set aside.
4. when the tuna has marinated, pre-heat bbq grill until it is hot enough that you cannot hold your hand over it for more than 5 seconds. place the tuna on the grill and do not move or disturb it for 4 minutes. after 4 minutes, flip the tuna and grill on the second side for 2-3 minutes. both sides should be well seared.
5. when the tuna is ready, remove it to a tray and cover with aluminum foil. let rest 10 minutes.
6. Slice the tuna, against the grain, and pile into a bowl with rice and raw radish, cucumber, cilantro and shallots. dress with spoonfuls of sauce to your taste. sprinkle with sesame seeds.