Bluefin Tataki

This recipe is really about the sauce. We believe in using whatever we have fresh and it just so happened that it was bluefin. This sauce is so delicious you could put it on just about anything; salads, pasta, beef, endless possibilities. This citrus based sauce is light and the added herbs keep the fatty tuna tasting refreshing. The added sear compliments the delicate raw fish for a texture and flavor that is very popular among our guests. This recipe is likely to become one of your favorites too.

Tools:

• Cutting board

• Sharp knife

• 6 to 8 inch cast iron pan (you can use any pan if you don’t have a cast-iron pan)

• Mixing bowl

• flat dish/bowl

• platter

Ingredients:

• 1 lb sushi-grade fish

• 1/2 medium ground black pepper

• 1/4 cup sesame seeds (you can use white or black)

• 5 cloves of garlic (large mince and stay away from the jar garlic)

• 1/4 cup peanut oil (coconut oil would also work. Do not use olive oil or any other oil with a low smoking point)

• 3 Tablespoons of toasted sesame seed oil

• A few more drizzles of peanut oil

• 1 small knob grated ginger

• 1/2 bunch of cilantro (chopped)

• 3 green onions (sliced using the whole stalk)

• 1 medium lemon, juiced.

• 1 teaspoon Togarashi

• 3 tablespoons of soy sauce

How To:

• Mince up garlic

• Add 1/4 cup peanut oil and 3 tablespoons of toasted sesame seed oil in a pot or pan and add garlic. Cook until crispy. (don’t forget that the garlic will continue to cook in the hot oil so stop cooking when the garlic is medium brown in color)

• Poor toasted garlic and all of the oil in a mixing bowl

• Place pepper and sesame seeds on a flat dish/bowl

• Coat cold (right from the refrigerator) fish on all sides with the mixture.

• Heat cast iron pan again, adding a little peanut oil on the bottom. Place coated fish in the pan and sear on all sides for 20 - 45 seconds, depending on the thickness of your fish. Cook each side equally for the best presentation.

• Place fish on a plate and place it back into the refrigerator once it has been seared.

• Chop up the cilantro and green onions and add them to the mixing bowl with garlic and oil.

• To the same mixing bowl, add grated ginger, togarashi, and soy sauce.

• Remove seared fish from the refrigerator and slice using a sharp knife. Use long strokes, not a sawing motion, to cut the fish.

• Plate your slices, poor tataki sauce over the top, and ENJOY!

Tip:

• Add more or less of each ingredient that you like or don’t like.

• If you or your guests are new to sushi, sear your fish more.

• Try this sauce on all kinds of fish!