Tuna tataki with cream of black olives and sun-dried tomatoes.
The sushi lovers among you must already be smacking their lips at the title tuna tataki. I take the cooking technique of this Japanese classic to sun-drenched Sicily and combine it with some of the island's typical ingredients: tuna, olives and tomatoes. The result is a stunning dish bursting with intense, summer flavors.
What is tataki?
The term tataki refers to a Japanese cooking technique in which fish or meat is seared very quickly on all sides. It is then marinated for flavor, sometimes rolled in herbs or sesame seeds and finally cut into fine slices. Ponzu sauce is a favorite marinade for tataki. You prepare the sauce with soy sauce, rice vinegar and lemon juice. The dish is eaten cold. The fish or meat are practically still raw.
Which fish or meat is suitable for tataki?
If you want to make tataki from fish, it's best to use fish with a firm texture. Tuna is the favorite; salmon and swordfish are also perfect choices.
If you prefer a meat tataki, opt for beef tenderloin or venison fillet.
Tataki: the technique
Begin with a very fresh piece of top-quality fish or meat. For the fish, you choose sashimi grade. You also want an evenly cut piece, definitely not too thin. Geometric shapes like a rectangle, square or even a triangle work best visually on your plate.
Tataki is best made on the grill but if that's not possible, a pan with non-stick coating will do just as well. First, you heat the grill or pan and rub the fish or meat with a little oil. Sear each side for 60 to 90 seconds. You want to get a little crust on the outside, but inside everything stays raw.
Then, you stop the cooking process by immediately placing the fish or meat in a cool marinade. Allow half an hour for this. Prefer to skip the marinade? Then cool the fish or meat with a fan. You can also roll the fish or meat in seasoning. You can choose your favorite spice mixture, sesame seeds or even finely chopped nuts for this.
The last stage is cutting. You will need a sharp, long and thin knife. Keep the slices fine so they melt in your mouth.
So, now you know all about tataki. Let's get cooking!
Recipe: tuna tataki with cream of black olives and sun-dried tomatoes
With this recipe you will make a southern dish for 4 people. The cream of olives and sun-dried tomatoes can be found in the supermarket in the condiment aisle.
Ingredients
- 400 g tuna, sashimi grade and evenly sliced
- 100 ml olive oil
- 2 tablespoons white balsamic vinegar
- ½ tablespoon lemon juice
- 4 tablespoons capers
- 4 tablespoons cream of black olives
- 4 tablespoons cream of sun-dried tomatoes
- 2 teaspoons basil pesto
- ½ teaspoon oregano
- 8 sage leaves
- Pepper and salt
- Tomato powder and powdered freeze-dried olives as a finishing touch (optional)
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Preparation
Step 1: making tataki
Heat a grill or non-stick pan. Rub the tuna with half a tablespoon of olive oil. In a separate mixing bowl, mix 4 tablespoons olive oil with the balsamic vinegar and lemon juice. Season with salt and pepper and set aside. Now sear the fish quickly on each side using the technique described above. Place the seared tuna on a platter and pour the marinade on top. Let it marinate for half an hour.
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Step 2: mise-en-place
Pat the capers dry. Heat 50 ml of olive oil and fry the capers in it until crispy. Drain them on paper towel. Now fry the sage leaves. Drain them also on paper towels and sprinkle the sage chips with a pinch of salt.
Put the olive and tomato creams and also the pesto in separate plastic garnish bottles.
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Step 3: presentation
Pat the piece of tuna dry and cut it into fine slices. Divide the slices among 4 plates. Distribute the cream of olives and that of tomatoes in small touches around the tataki. Finish the plates with the pesto, capers and sage chips. Sprinkle a little more oregano over each plate and decorate the edges of the plates with powdered tomatoes and olives.
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