Tataki is a Japanese way of preparing fish which involves searing it quickly, slicing thinly and serving with ginger that has been pounded into a paste. This takes just 15 minutes to make and is fresh, tasty and healthy.
Tuna tataki noodles – to serve 2
- 2 tuna steaks
- 1 tsp black peppercorns, coarsely ground or cracked
- 150g soba noodles, cooked according to the pack
- 2 scallions, shredded
- 1 tbsp groundnut oil
- 1 tsp sesame oil
- 1 tsp soy sauce
- 1 garlic clove, grated
- ginger grated to make 1 tbsp
Rub the tuna with the black pepper and sear in a hot non-stick pan for 1 minute on either side. Rest for a couple of minutes before slicing into strips.
Divide the noodles between 2 bowls and add half the tuna strips to each. Top with the scallions.
Mix the rest of the ingredients together to form a paste and drizzle this over the tuna and noodles.
Wine Suggestion: Tuna is meaty fish but this dish is definitely not heavy so a light red wine, such as a Beaujolais would work well. Stick it into the fridge for a short time so it is slightly chilled and it will give the whole meal a zing.
(Original recipe from BBC Good Food.)
Looks lovely. Where do yo buy the Tuna? It has to be very fresh to be excellent (and safe) and some of the DunLaoghaire outlets fall down a bit in that regard…
Best,
Conor
Hi Conor. Jono works a few doors away from Caviston’s (in Mitchell’s) so pops in regularly to see what’s just come in. We rarely buy seafood anywhere else. Julie
What a beautiful dish! Makes me want to have some fish on the raw side! It does look incredible! You always have such wonderful recipes and the photos are always so beautiful!