This seared ahi tuna tataki borrows inspiration from Nobu’s yellowtail sashimi with the addition of thinly sliced Serrano chilies for a little heat and color. The daikon radish adds another flavor element and texture to provide contrast, which is important for dishes. And this dish would not be complete without a flavorful ponzu sauce that is easily made at home (look for that video soon!). One of the secrets that I do is to reduce the ponzu sauce on the stove by about a third to make it a tad thicker and with a more robust flavor.
Have fun making this, you’ll find that it will wow your family and friends!
Recipe below:
For the Marinade:
1/2 cup ponzu sauce
1 Tbsp wasabi paste
1 Tbsp sesame seed oil
1 Tbsp sake
4-6 oz ahi tuna, sushi grade
2 Tbsp black sesame seeds
2 tbsp white sesame seeds
To Garnish:
1 Serrano chili, thinly sliced
2 green onions, thinly sliced
Daikon radish, spiralized
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