Salmon and Tuna Tataki

  • 1 tbsp grated ginger
  • 1 tbsp fresh lime juice
  • 1 tbsp peanut oil
  • 250g very fresh, sushi-grade Norwegian salmon
  • 300g very fresh Tuna Steak
  • Freshly ground black pepper
  • Flaked sea salt
  • For the sauce:
  • 1 spring onion with tops very finely chopped
  • 2 tbsp soy sauce
  • 1 tbsp lime juice
  • ½ tbsp rice vinegar
  • ½ tsp dried chilli flakes
  • 1 tbsp mirin
  • 1 tbsp brown sugar
  • 1 tbsp peanut oil
  • For the salad:
  • 100g Mizuna or rocket
  • 1 large carrot peeled and cut into really thin matchsticks
  • ½ daikon radish peeled and cut into really thin matchsticks
  • 1 red onion very thinly sliced
  • 1 ripe avocado peeled and sliced
  • 1 tbsp toasted sesame seeds

For the sauce:

1. Mix all the ingredients together and let it rest for a minimum of 1 hour so that the flavours can marry.

For the fish:

1. Mix together the ginger, lime juice and peanut oil, rub it onto the salmon and tuna, season with salt and freshly ground black pepper.

2. Add a little oil to a heavy based frying pan and sear the salmon and tuna on both sides, about 30 seconds on each side, remove from the pan and rest for 10 minutes.

3. With a very sharp knife slice the salmon and the tuna.

4. Divide the salad ingredients except the sesame seeds between 4 plates, top with seared salmon and tuna. Spoon over the sauce and sprinkle with sesame seeds. Serve.

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