This tuna tataki is so easy you won't believe it.
One of the simplest and richest ways to eat fish is to make it raw, with a light marinade that gives it a delicious flavor.
This one today is marinated with soy lemon, lemon and ginger and is accompanied by a cream of avocados perfect for these days of heat that we still have left.
Most fishmongers today sell tuna that has already been frozen so it won't be a problem at all to find it frozen or thawed to avoid having to do it at home.
For tataki marinade:
- 300 g almadraba bluefin tuna (preferably loin or sirloin)
- 2 tablespoons AOVE
- 5 tbsp soy sauce
- 1 piece ginger
- 1 lemon
- 1 lime
- 1 tablespoon sesame oil
For the iron:
- 50g toasted sesame
- 1 teaspoon OVE
- The green stem of a spring onion
For avocado cream
- 2 ripe avocados
- 1 spring onion
- 1 bunch of cilanto
- juice of half lime
- the zest of a lime
- a few drops of tabasco
In a bowl, mix all the ingredients of the marinade and put the tuna inside. You have to turn it around every 3 or 4 minutes.
While on a plate we put the peeled avocados and start crushing them well. When ready and with a cream texture add the onion, chopped coriander and lime. We rectify salt.
Remove the tuna from the marinade by keeping it. Pass the tuna taco for toasted sesame on all sides.
We put it on a very hot plate and leave it 1 or 2 minutes on each side until it has been sealed on the 4 sides.
We put it on a wooden board and carefully cut it into fillets half cm thick.
We put some avocado cream on the base of a plate. Place the tuna fillets on top and finish with some marinade and a few slices of green scallions on top
Tips and Tricks
- You can prepare it with bonito or fresh salmon but always taking into account that it should be frozen before preparing it
- You can prepare it, marinate it and freeze it already marinated to take at any time and you can prepare it without the sesame.
- Difficulty: easy
- Servings: 3
- Preparation time: 15 minutes