AppetizerMain Course

Katsuo no Tataki

Name: Katsuo no Tataki
Prep time: 15 min
Cook time: 5 min
Total time: 30 min
Yield: 2 racions
Cuisine: japanese
Ingredients: 300 g skipjack tuna fillet skin on, boneless; 45 ml soy sauce; 30 ml rice vinegar; 15 ml lemon juice freshly squeezed; 1 cs ginger grated; 1 gra garlic minced; 2 u green onion thinly sliced; 1 ct sea salt; 0,5 ct black pepper freshly ground; 1 cs vegetable oil

This traditional Japanese dish features seared skipjack tuna, known for its rich, smoky flavor. The tuna is quickly seared over high heat, then thinly sliced and served with a refreshing citrus-soy dressing, capturing the essence of Japanese culinary artistry.

Una recepta original de Forkin

Temps total: 30 min
Racions: 2
Dificultat: Mitjana

Informació sobre al·lèrgens: pot contenir peix, gluten i soja. Si teniu al·lèrgies, comproveu sempre els envasos dels ingredients.

Preparació prèvia

Llista d’ingredients

300 gskipjack tuna fillet, skin on, boneless
1 ctsea salt
0,5 ctblack pepper, freshly ground
1 csvegetable oil

dressing

45 mlsoy sauce
30 mlrice vinegar
15 mllemon juice, freshly squeezed
1 csginger, grated
1 gragarlic, minced

garnish

2 ugreen onion, thinly sliced

Estris

heavy-bottomed skillet · cutting board · knife · whisk · small bowl · serving platter

Elaboració

Pas a pas

1
Pat the skipjack tuna fillet dry with paper towels and season generously with sea salt and black pepper on all sides.
Uns 2 min
Nota de cuina: Ensuring the tuna is very dry helps achieve a better sear.
2
Heat the vegetable oil in a heavy-bottomed skillet or cast-iron pan over high heat until it just begins to smoke.
Uns 2 min
Nota de cuina: A very hot pan is crucial for a good sear and crunchy crust.
3
Carefully place the seasoned tuna fillet in the hot pan and sear for 30-60 seconds on each of its four sides, creating a dark brown crust while keeping the center raw.
Uns 4 min
Nota de cuina: Adjust cooking time based on the thickness of your tuna and desired doneness for the crust.
4
Immediately remove the seared tuna from the pan and transfer it to a plate. Let it rest for 5-10 minutes.
Uns 10 min
Nota de cuina: Resting helps the tuna retain its juices and makes for easier, cleaner slicing.
5
While the tuna rests, prepare the dressing by whisking together the soy sauce, rice vinegar, lemon juice, grated ginger, and minced garlic in a small bowl.
Uns 3 min
Nota de cuina: Taste the dressing and adjust the balance of flavors to your preference.
6
Slice the rested tuna very thinly, about 0.5 cm thick, against the grain.
Uns 3 min
Nota de cuina: Use a very sharp knife for clean, even slices.
7
Arrange the sliced tuna on a serving platter, pour the dressing evenly over the tuna, and garnish with sliced green onion.
Uns 1 min
Nota de cuina: Serve immediately to enjoy the contrast of the warm crust and cool, rare interior.

Conservació

Com conservar-ho

Store any leftover Katsuo no Tataki in an airtight container in the refrigerator.

Com reescalfar-ho

This dish is best enjoyed cold and should not be reheated.