Tuna Tataki with Steak Spice and Gingery Bean Sprout Salad

Tuna Tataki with Steak Spice and Gingery Bean Sprout Salad
  • 4 servings
  • 0:10 Preparation
  • 0:05 Cooking
  • 0:15 Total Time

Ingredients

Add all
  • 4x3 1/2 lb
    (4x100 g)

    pieces tuna

  • 6 Tbsp.
    (90 mL)

    steak spice

  • 6 Tbsp.
    (90 mL)

    extra virgin olive oil

  • 1 lb
    (454 g)

    bean sprouts

  • 1 Tbsp.
    (15 mL)

    chopped fresh ginger

  • 1 Tbsp.
    (15 mL)

    chopped pickled ginger

  • 1/2

    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.

Source: Chef Ian Perreault

Wine and meal pairing

Fruity and  medium-bodied

Fruity and medium-bodied
These medium-bodied wines have an intense colour with a rich nose dominated by fruit aromas. Wines that are flavourful and accessible to all.
Product categories: red wine, rosé wine.

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© Société des alcools du Québec, 2007