Tuna Tataki with mango, leaf salad and onsen egg

Ingredients for 4 servings:

• 2 small tuna steaks, sashimi quality, 2 cm thick, cut lengthwise
• 4 eggs, one smaller size
• 4 slice(s) mango(s), about 10 x 5 x 0.5 cm
• 1 handful of walnuts, finely chopped, lightly roasted without oil
• 4 tbsp sesame seeds
• 1 tsp seasoning mix (Shichimi Togarashi), alternatively Allspice d’Espelette
• salt and pepper
• 2 tbsp sesame oil for frying
• 250 g spinach, fresh
• 1 tbsp butter
• 1 garlic clove(s), halved
• 100 g lettuce (mesclun salad), i.e. mixed, chopped leaf salads, e.g. romaine, radicchio, arugula, frisee
• 1 red bell pepper, raw, cut into small cubes
• 100 g green beans, halved, blanched
• 4 tbsp vinaigrette for leaf salads, see instructions
• 1 egg yolk
• 40 ml rapeseed oil
• 25 ml sesame oil
• 1 tsp mustard (raspberry mustard)
• 1 tsp, heaped wasabi paste, to taste
• 2 pinch(s) of Allspice d’Espelette
• 1 tsp lemon juice
• 1 pinch of salt

Instructions

Working time approx. 30 minutes; Rest time approx. 30 minutes; Cooking/baking time approx. 1 hour; Total time approx. 2 hours

Nice salad in a modern version with Japanese touches

For the leaf salad vinaigrette, see here: https://www.chefkoch.de/rezepte/2525911395998955/Vinaigrette-fuer-Blattsalate.html Make the vinaigrette for this recipe without the eggs. First, make the four eggs as onsen eggs, as they take almost 60 minutes. The preparation of onsen eggs is described in detail at the beginning of this recipe: https://www.chefkoch.de/rezepte/2282381364023405/Onsen-Ei-auf-Spinat-Risotto.html Remove all stems from the spinach, if necessary, wash it, and place it in a sieve with a little boiling water, squeezing it dry. Toss the garlic in the foaming butter and remove after a minute. Finish cooking the spinach in the butter, season with salt and pepper, and set aside. Wash the mixed leaf salads, dry thoroughly, add the bell peppers and beans, toss with the vinaigrette, and arrange on each side of the plate. Place a mango slice next to each slice and lightly cut crosswise at 1 cm intervals. Toast the sesame seeds in a pan without oil until lightly browned, let cool, and mix 1/4 of them with the spinach. Sprinkle the rest over the tuna slices on both sides. Place the spinach next to the mango slice and make a hollow in the center. Place an onsen egg in each of these. If you omit the spinach, place the egg on the leaf salad. To do this, crack the cooked eggs open in the center with the back of a knife and pull the resulting shells apart. Lightly season the eggs with salt and pepper. Sear the tuna slices on each side for 20 seconds in sesame oil, season with salt, and sprinkle with a little togarashi. Immediately remove the tuna from the pan to keep the fish raw inside. Cut the slices crosswise 1 cm apart and place them on the mango. For the wasabi mayonnaise, add the oil in a thin stream to the egg yolk, whisking continuously with an immersion blender. The ingredients should be at room temperature. Then add the other ingredients, blend again, and season to taste. Place one tablespoon of mayonnaise on each plate. Distribute the walnuts as desired. If you need more mayonnaise for another dish, use double the amount of ingredients. This makes it easier to make and results in a better result due to the larger batch.