Tuna tataki with wild herb salad, radish and wasabi buttermilk dressing

21 min
- Preparation 10 min
- Resting 10 min
- Cooking 1 min

Recipe for Fusiontec Mineral Fry Pan

Ingredients

2 People

300 g Fresh tuna fillet (sashimi quality)
Salt
10 ml Sesame oil
1 Ripe avocado, cut into thin slices
5 Radishes finely sliced
100 g Mooli, cut into thin slices or strips
50 g Wild herb salad (e.g. baby spinach, rocket, sorrel, mizuna)
45 ml Buttermilk
5 g Wasabi paste
15 ml Lemon juice
15 ml Olive oil
10 g Honey or maple syrup
Salt and pepper (to taste)

Preparation

Step 1

Lightly salt the tuna fillet all over and rub with sesame oil.

g Fresh tuna fillet (sashimi quality)

Salt

ml Sesame oil

Step 2

Heat a frying pan over a medium-high heat. Fry the tuna for approx. 20-30 seconds on each side. The inside of the tuna should remain raw. Remove the tuna from the pan and leave to rest for approx. 10 minutes.

Step 3

For the buttermilk wasabi dressing, mix the buttermilk, wasabi paste, lemon juice, olive oil and honey or maple syrup in a small bowl. Season to taste with salt and pepper.

ml Buttermilk

g Wasabi paste

ml Lemon juice

ml Olive oil

g Honey or maple syrup

Salt and pepper (to taste)

Step 4

Arrange the avocado, radishes, mooli and wild herbs in a large bowl or directly on the plates. Drizzle the buttermilk wasabi dressing evenly over the salad.

Ripe avocado, cut into thin slices

Radishes finely sliced

g Mooli, cut into thin slices or strips

g Wild herb salad (e.g. baby spinach, rocket, sorrel, mizuna)

Step 5

Cut the cooled tuna into thin slices and place on top of the salad.

g Wild herb salad (e.g. baby spinach, rocket, sorrel, mizuna)

Step 6

Finish with a few drops of chili oil (approx. 5 g) over the tuna and salad, to add a subtle spiciness.