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No. 0243 Japanese Free recipe

Sesame-Crusted Tuna Tataki with Baby Spinach

Sushi-grade tuna is rolled in sesame seeds, seared for seconds and sliced to reveal a ruby center inside a nutty golden crust. Tender baby spinach, a tangle of pink pickled ginger and dots of sweet soy reduction finish the plate. It makes an elegant starter or a light, protein-rich lunch.

4.6 from 2,423 cooks

Sliced sesame-crusted seared tuna with rare pink centers, baby spinach, pickled ginger and dark glaze
Photo: Shameel mukkath on Pexels
Prep
15 min
Cook
10 min
Total
25 min
Serves
2
Level
Medium
Jump to method

Method 6 steps

  1. Simmer the soy sauce, mirin and honey in a small saucepan for 5 to 6 minutes until syrupy and reduced by half; cool.

  2. Season the tuna lightly with salt, brush with sesame oil and press all sides firmly into the sesame seeds.

  3. Heat the neutral oil in a skillet over medium-high heat until shimmering. Sear the tuna 30 to 40 seconds per side, just until the seeds turn golden.

  4. Chill the seared block for 5 minutes, then slice 1/2 inch thick with a very sharp knife, wiping the blade between cuts.

  5. Arrange a small pile of spinach on each plate, fan the tuna slices beside it and add a mound of pickled ginger.

  6. Dot the plate with the soy reduction and serve right away.

Tap a step to mark it done.

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