Hello Hello followers of Paulina Kitchen! Did you see that we always travel all over the world with recipes, learning their origins, how to do them and the occasional culinary gossip? Well, tuna tataki is from Japan so we are going to the other side of the world. Are they ready?
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About red tuna tataki
Tuna is used in several ways and the most common is "in can." But it can also be used fresh in preparations such as tuna tataki or tuna tartar that will give us, not only the real flavor of fish but also its benefits. Try and then tell us.
Data on this Japanese technique called Tataki
The word "tataki" is a Japanese term that is used in the kitchen to refer to a method of food preparation, especially fish or meat, in which it is briefly sealed in a very hot pan or grill, leaving the interior raw or almost raw.
Origin of tuna tataki
The tuna tataki is a dish of Japanese cuisine that consists of slightly sealed tuna slices and then cut into thin slices. Although there is no clear story about the origin of the tuna tataki, it is believed that it originated in the Kyushu region, in southern Japan. The tuna sealing technique was traditionally used to preserve fish. It is believed that local fishermen in the Kyushu region began to cut tuna in thin slices and season with soy sauce, ginger and garlic, to make the fish last longer and be tastier.
Over time, the tuna tataki became popular throughout Japan and became a dish very appreciated in Japanese cuisine. Today, it can be found in many Japanese restaurants worldwide and is a delight for sushi and tuna lovers.
Difference between Sashimi and Tataki
Sashimi is a dish that consists of fine and elegant slices of raw fish, usually served with wasabi and soy sauce. The sashimi is served raw and without prior cooking, which allows to appreciate the taste and natural texture of the fish.
The tataki is a dish that consists of fish slices , usually tuna, which are briefly sealed in a pan or grill to create a crispy outer layer while the interior remains raw or barely cooked. It is usually seasoned with soy, ginger and garlic sauce.
Therefore, the main difference between sashimi and tataki is that the sashimi is served raw and without cooking, while the tataki is briefly sealed in a pan or grill to create a crispy outer layer , but the interior remains raw or barely cooked.
The red tuna tataki: the best known tatakis
Tataki can also refer to the Japanese dish called tuna tataki , which consists of fine tuna slices sealed and served with soy and ginger sauce. The tataki is characterized by its soft and juicy texture and the crunchy and slightly smoked outer layer.
What part of the tuna is used in the tataki?
The tuna tataki is a Japanese dish that is made with the tuna back . The tenderloin of the tuna is the most valued and appreciated part of the fish, since it is the most juicy, tender and with greater amount of healthy fats. Therefore, to make tuna tataki, tuna spine is used.
Super recommendation to take into account: being fresh tuna, do not forget to freeze it at home between 24 and 48 hours to avoid the famous and feared anisakis caused by anisakidosis that usually affects the stomach and manifests itself acutely.
Tuna tataki recipe
- Yield : 4 portions
- Preparation time : 25 minutes
Tuna tataki ingredients
- 600 gr of fresh tuna loin
- 1 tablespoon toasted sesame seeds
- 3 tablespoons soy sauce
- 1 tablespoon of honey
- 1 tablespoon of rice vinegar
- 2 tablespoons of sesame oil
- 1 chopped garlic clove
- Fresh grated ginger
- Olive oil
- Salt and pepper
How to make tuna tataki
- First, prepare the marinade mixing in a bowl the soy sauce, honey, rice vinegar, sesame oil, chiquito chicked garlic and grated ginger. Reserve the marinade.
- Cut the tuna back into four equal pieces.
- Season the pieces of tuna with salt and pepper to taste.
- In a hot pan or iron, add some olive oil and place the tuna pieces. Seal the tuna pieces for 30 seconds to 1 minute on each side, depending on the thickness of the tuna.
- Once the tuna is sealed, remove the pan from the heat and let cool for 1 minute. Then pour the marinade previously prepared on the tuna pieces and cover the tuna pieces well with the marinade.
- Sprinkle toasted sesame seeds on tuna pieces.
- Cover the tuna pieces with film paper and leave marinate in the refrigerator for at least 1 hour.
- Before serving, remove the tuna pieces from the marinade and cut them into fine slices. Serve the tuna tataki with algae salad, white rice and soy sauce.
