I think tuna tataki was pretty much how far I would go in terms of preparing 98% raw fish. It always makes me a bit nervous, preparing a raw fish at home. Tataki is Japanese method of cooking tuna and beef that involves searing the outside, leaving the inside rare. To prepare this dish, you need to make sure you get a sashimi-quality tuna and cook it the same day you get it.
The recipe itself is pretty straight forward. The tuna tataki is served on mount of daikon, topped with crispy garlic and banno soy sauce and wasabi (optional) on the side.
- 8 oz daikon - mooli or Japanese white radish
- 10 basil leaves
- 2 Tbsp sunflower or vegetable oil
- 2 fat cloves garlic - finely sliced
- 14 1/2 oz sashimi-quality tuna
- Salt and pepper-to season
- Wasabi and banno soy sauce or ponzu soy sauce-to serve
- Peel the daikon and chop into fine 2 inch-long julienne strips. Place in iced water to crisp. Drain and dry. Roughly shred the basil leaves. Mix the daikon and basil together
- Add the oil to a skillet and heat. Meanwhile, season the tuna with salt and pepper. When the pan is hot, add the slice garlic and fry until slightly crispy, being careful because it can easily burn. This gives the oil a wonderful aroma. When cooked, remove the garlic with a slotted spoon and set aside
- Put the tuna into the hot, garlic-infused oil in the skillet. Cook quickly, crisping both sides but being careful not to overcook the inside of the tuna should stay rare
- Cut the tuna into 1 inch-wide slices and place on a serving plate. Dress with a mix of the julienned daikon, basil leaves, and cooked garlic chips
- Prepare a small plate per person with a pat of wasabi and a little banno soy sauce or ponzu soy sauce for dipping