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Salmon and Tuna Tataki

Jenny Morris

Jenny Morris

Key info

  • Difficulty
    › Easy
  • Prep time
    › 1/4 hr
  • Cook time
    › 5 min
  • Serves
    › 4

Ingredients

 1 tbls grated ginger

 1 tbls fresh lime juice

 1 tbls peanut oil

 250 g very fresh, sushi-grade Norwegian salmon

 300g very fresh Tuna Steak

 Freshly ground black pepper

 Flaked sea salt

 

THE SAUCE

 1 spring onion with tops very finely chopped

 2 Tbsp. soy sauce

 1 Tbsp. lime juice

 1⁄2 Tbsp. rice vinegar

 1⁄2 tsp dried chilli flakes

 1 tbls mirin

 1 tbls brown sugar

 1 tbls peanut oil

 

THE SALAD

 100g Mizuna or rocket

 1 large carrot peeled and cut into really thin matchsticks

 1⁄2 daikon radish peeled and cut into really thin matchsticks

 1 red onion very thinly sliced

 1 ripe avocado peeled and sliced

 1 tbls toasted sesame seeds 

Method

THE SAUCE

1. Mix all the ingredients together and let it rest for a minimum of 1 hour so that the flavours can marry. 

 THE FISH

1. Mix together the ginger, lime juice and peanut oil, rub it onto the salmon and Tuna, season with salt and freshly ground black Pepper.

2. Add a little oil to a heavy based frying pan and sear the salmon and tuna on both sides, about 30 seconds on each side, remove from the pan and rest for 10 minutes.

3. With a very sharp knife slice the salmon and the tuna.

PLATING: Divide the salad ingredients except the sesame seeds between 4 plates, top with seared salmon and tuna. Spoon over the sauce and sprinkle with sesame seeds. 

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