John Myers
Tuna Tataki
The perfect tuna tataki recipe with a picture and simple step-by-step instructions.
Stock for the tuna:
- 3 Pc. Lemongrass sticks
- 2 Pc. Garlic cloves
- 3 Pc. Shallots
- 50 g Ginger
- 100 g Cane sugar
- 50 ml Lime juice
- 400 ml Poultry stock
- 50 ml Soy sauce
- 100 g Acacia honey
- 2 Pc. Oranges untreated
- 2 Pc. Limes untreated
- 2 tbsp Coriander grains
- 4 Pc. Lime kafir leaves
- Food starch
- Salt
For the tuna:
- Tuna sushi quality
- Vegetable oil
For the guacamole:
- 6 Pc. Ripe avocados
- 2 Pc. Ginger
- 30 ml Soy sauce
- 2 Pc. Limes untreated
- Salt
- Fresh coriander
For the asparagus:
- 16 Pc. Asparagus spears
- Butter
- Salt
- Pepper from the grinder
For the sesame sticks:
- 25 g Flour
- 25 g Cornstarch
- 60 g Milk
- 2 g Salt
- Sesame seeds roasted white
For the popped quinoa:
- 60 g Quinoa
- 180 ml Water
- Vegetable oil
- Salt
Sud for the tuna
- Cut the lemongrass into pieces. Peel and roughly cut shallots, garlic and ginger. Then let the cane sugar caramelize. Add lemongrass, shallots, garlic and ginger and sauté briefly. Deglaze with lime juice, pour on the poultry stock and bring the stock to a boil.
- Add soy sauce, orange and lime zest, honey, kafir leaves and coriander seeds and leave everything to stand for 30 minutes with the lid closed. Then pass the brew through a sieve. Bring to the boil again and thicken slightly with starch. Season with salt and chill the brew.
tuna
- Grease the pan with vegetable oil. Then fry the tuna on all sides in the hot pan (the tuna should stay raw inside). Put the tuna in the cooled stock and leave to marinate for at least 4 hours.
guacamole
- Clean the ginger and cut it into very fine cubes. Halve the avocados lengthways and remove the stone. Remove the pulp from the skin. Coarsely mash half of the avocados with a fork and cut the other half into small cubes.
- Mix the soy sauce with the avocado cream and season to taste with the juice and zest of the lime. Fold in the avocado cubes and ginger. Pluck the coriander from the stalks and cut into fine strips.
asparagus
- Cut off the end pieces of the asparagus and fry them briefly in butter. Season with salt and pepper.
Sesame sticks
- Mix the flour, cornstarch, milk and salt vigorously. Use a silicone brush to draw lines on a baking sheet lined with a silicone mat. Sprinkle this with sesame seeds and bake in the oven at 180 ° C top and bottom heat for five to six minutes.
Popped quinoa
- Cook the quinoa for 15 minutes until soft and allow to cool. Pop open in vegetable oil at approx. 175 ° C. Drain on crepe paper and add a little salt. Store with silica gel.
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