Japanese Style Tuna Tataki

Ingredients:

2 pieces very fresh tuna steaks, cut into large squares (as best you can without too much waste)

1 bottle of rapeseed oil

Salt and pepper

Marinade:

1 shallot

4 cloves of garlic

4 tbsp tamari (can use coconut aminos if soy allergen)

1 tsp honey

1 knob of fresh ginger

Crust:

½ cup Black sesame seeds

½ cup white sesame seeds

1 tsp salt

1 tsp sugar

Garnish:

Lime zest

Fresh chopped chives

2 tbsp sesame oil 

Method:

Make the marinade in a bullet or food processor, and place over fish in fridge for 30 minutes to 3 hours. 

Mix the crust ingredients together on a large plate and set aside. Heat the oil in a large pan. Wipe off the marinade very well with paper towels and season generously with salt and pepper. 

One at time, place the steaks into the pot of hot oil. Be careful not to let the oil bubble over, and you need to do in two sets. Cook about 1 minute, turn with tongs, and fry one minute on the other side. Remove onto a cutting board. Take pan of hot oil off burner while you prepare the fish. Immediately dip into sesame seed crust, coating the whole piece. Cut straight away into slices, as otherwise will continue to cook. Make sure to cut with the grain of the tuna, or it will separate into pieces. Drizzle with sesame oil. Do not re-season, as salt will turn the bright pink flesh opaque. Sprinkle the zest and chives to finish. Serve with carrot miso dressing, or a simple soy-lime-honey sauce.