Sesame Crusted Tuna Tataki for my "Just A Bite" series. This dish is easy & delicious but there is a KEY ingredient to ensuring a perfect result every time, and that is a VERY sharp knife. The sesame crust is so delicate that a sharp knife is the difference between beautiful clean slices of fish and torn mushy ones.
I'm using my Ninja NeverDull Knives. I love how I can rearrange the block to fit my counter, and just pull the sharpener out mid-prep instead of stopping to go find one, that way my station stays set up the way I want it.
@Ninja Kitchen #NinjaPartner #NinjaNeverDullProKnives Ingredients: * 12 oz bluefin tuna * 2 tbsp kosher salt + an extra pinch * 1 tbsp + 1/4 tsp cane sugar * 1 fresno pepper * 1-1 in piece of ginger * A small garlic clove * 3 tbsp black sesame seeds * 3 tbsp toasted sesame seeds * 1 egg white (whipped) * 3 tbsp soy sauce * 1 tbsp shiro dashi * 1 tsp sesame oil * 1/2 lemon * 1 tbsp mirin * 2 tbsp rice vinegar * Scallions (chopped, green part only) * 1 shallot (thinly sliced) * Salsa macha or chili oil Directions: 1. Mix the kosher salt and 1 tbsp sugar. Coat your tuna in it. Let cure in the fridge for 20 min. Rinse in cold water & pat dry. 2. Give the fresno, ginger and garlic a rough chop. Add a pinch of salt and using the back of your knife form a paste. 3. Mix the soy sauce, lemon, remaining sugar, shiro dashi, mirin, sesame oil, rice vinegar and 2 tsp ginger chili mixture. 4. Add the shallot to a saucepan and coat in oil. Fry until nice and lightly golden. 5. Brush the egg white on the tuna. 6. Mix the sesame seeds and crust the tuna on both sides. 7. Add neutral oil to a preheated pan, sear the tuna 20-30 sec per side. Rest 5 min. 8. Slice the fish. Serve with the sauce, crispy shallots, scallions and sesame oil.
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