Tuna tataki with wakame salad and soy-sesame dressing
Recipe Facts
Difficulty level:
easy ◉◉◎◎◎
Quantity for:
Per person
Preparation time:
⧗ Start 3 hours before
Grilling time:
⧗ individual
Grill(s) & Equipment:
• Charcoal grill
Ingredients
• 1 tuna steak (250 g)
• some Shichimi Togarashi
(Japanese chili spice)
• Sea salt
For the wakame salad:
• 100 g each of carrots and celery, cut into fine strips
• 200 g wakame (brown seaweed salad)
• ½ garlic clove, crushed
• 100 ml soy sauce
• 1 tsp chili sauce
For the soy-sesame dressing:
• 4 tbsp soy sauce
• 4 tbsp sesame oil
• 2 tsp sesame seeds
• Garlic to taste, crushed
LANDHAUS Santokumesser 17,5 cm
preparation
➊ About 3 hours before grilling, bring the soy sauce and garlic to a boil for the wakame salad, add the carrot and celery strips, and remove from the heat. Refrigerate and then mix with the wakame.
➋ For the soy-sesame dressing, mix all ingredients well and add garlic to taste.
➌ Season the tuna steak with salt and shichimi togarashi, adjusting the amount to your liking. Grill on both sides, turning frequently, until the internal temperature reaches 48–55°C. At 60°C, the tuna is almost cooked.
➍ Cut the tuna steak into thin slices and serve with the wakame salad and the soy-sesame dressing.
Recipe by Eddy Terpstra
FIRE&FOOD visited braaimaster Eddy Terpstra in Meppel, Netherlands, and watched him at work. In South Africa, barbecuing—or rather, roasting over a wood fire—is practically a national pastime. The braaimaster always dictates the process; only he or she is allowed to use the tongs and turn the food.
Recipe from FIRE&FOOD Magazine 04/2024
