Recipe #5499
Tuna Tataki with Steak Spice and Gingery Bean Sprout Salad
| Preparation: | 10 min |
| Marinating/Waiting: | 0 min |
| Cooking: | 5 min |
| Total: | 15 min |
4
servings
servings
| Category: | Fish and Seafood |
| Subcategory: | Fish |
| Source: | Chef Ian Perreault |
Wine & food pairing
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Recipe ingredients
- 4 pieces tuna, about 3½ oz. (100 g) each
- 6 Tbsp. (90 mL) steak spice
- 6 Tbsp. (90 mL) Irresistibles extra virgin olive oil*
- 1 lb. (450 g) bean sprouts
- 1 Tbsp. (15 mL) chopped fresh ginger
- 1 Tbsp. (15 mL) chopped pickled ginger
- ½ bunch of basil, minced
- 2 Tbsp. (30 mL) rice vinegar
- Salt and pepper to taste
Preparation
Roll tuna in steak spice to cover all 4 sides, but not the ends.
In a skillet, heat 2 Tbsp. (30 mL) olive oil over medium-high heat until very hot.
Sear tuna about 20 seconds per side. Set aside.
In a bowl, toss bean sprouts, gingers and basil with rice vinegar and remaining olive oil. Season to taste.
Using a very sharp knife, thinly slice tuna and lay slices on top of the salad.
Suggestion
Origin: Japanese
* We recommend Selection and Irresistibles products.
Metro encourages moderation in the consumption of alcohol. The sale of alcoholic beverages, as prescribed by law, is restricted to adults only. And, please, don't drink and drive!
Recipe suggestions
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Tuna Tataki with sesame seeds and soy mustard sauce
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