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Seared Tuna Tataki with Fennel Ponzu Dressing Copy

Seared Tuna Tataki with Fennel & Ponzu Dressing

  • Difficulty Level: 1
  • Serves Serves: 4
  • Preparation

    20 mins

  • Cooking

    5 mins

Less Than 30 mins Appetizer Dinner Lunch Healthy

What You Will Need

Ingredients

  • 500 g fresh tunas cut into steaks
  • 2 tbsp Supreme Authentic First Draw Soy Sauce
  • 1 tbsp mirin
  • 1 tbsp rice vinegar
  • 1 tsp sesame oil
  • 1 fennel bulb finely shaved
  • 60 g rocket
  • ½ red chilli thinly sliced
  • ½ handful fresh coriander
  • ½ handful fresh mint
  • 1 tsp sesame seeds toasted

Dressing

  • Soy Ponzu Dressing
  • 2 tbsp Supreme Authentic First Draw Soy Sauce
  • 1 tbsp lime juice
  • 1 tbsp rice vinegar
  • 1 tsp Honey
  • 1 garlic crushed
  • 1 tbsp canola oil

Made with
Lee Kum Kee products

014299_First_Draw_250mL

Soy Sauce

Supreme Authentic First Draw Soy

How to make it

  1. In a shallow dish, mix soy sauce, mirin, rice vinegar and sesame oil. Add the tuna and turn to coat. Set aside for 10 minutes at room temperature.
  2. To make the soy ponzu dressing, whisk together soy sauce, lime juice, rice vinegar, honey, garlic and neutral oil in a small bowl. Set aside.
  3. In a large bowl, toss shaved fennel with the rocket, chilli, coriander, mint, and sesame seeds. Chill until ready to serve.
  4. Heat a non-stick frying pan over high heat. Remove the tuna from the marinade and pat dry. Sear the tuna for 20-30 seconds on each side until the edges are just coloured but the centre remains rare. Transfer to a plate and rest for 5 minutes.
  5. Slice the tuna into thin slices. Divide the fennel salad between plates, top with seared tuna, and drizzle over the soy-ponzu dressing. Season with freshly ground black pepper.