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Tuna tataki with kinpira
Cool, ruby-red jewels of lightly seared tuna are crusted with black and white sesame seeds for a striking presentation. Kinpira is a Japanese method of cooking root vegetables, leaving them crisp-tender and packed with flavour!
YIELDS
4
Ingredients
Kinpira
- 8 ounces (227 g) burdock root, peeled
- 8 ounces (227 g) carrot, peeled
- 2 tablespoons (30 ml) sesame oil
- 2 tablespoons (30 ml) mirin
- 1 tablespoon (15 ml) soy sauce
Tuna Tataki
- 1/2 cup (120 ml) raw white sesame seeds
- 1/2 cup (120 ml) raw black sesame seeds
- 4 6-ounce (170 g) tuna steaks
- Salt, to season
- Vegetable oil, for searing
Serve
- Lime wedges, to finish
- Scallions, sliced on a bias, to garnish
Directions
Kinpira
- Cut the burdock into two 12-inch (30 cm) pieces. Locate the non-fibrous end of the root.
- Starting from the non-fibrous end, use a mandoline or sharp knife to carefully julienne the burdock, stopping where the tough part begins. Keep the cut burdock immersed in cold water until ready to cook.
- Julienne the carrot on the mandoline.
- In a large fry pan or wok over medium-high heat, warm the sesame oil until it begins to shimmer. Drain the burdock and pat dry, then sauté, tossing constantly, for three to four minutes, until just starting to wilt.
- Add the carrots to the pan and stir-fry for another minute, until the burdock and carrots just start to brown.
- Add the mirin to the pan and stir-fry until the liquid is gone, around 20 to 30 seconds.
- Add the soy sauce and stir-fry until the vegetables are crisp-tender, one to two minutes more.
- Transfer the kinpira into a shallow, wide container and allow it to cool to room temperature.
Tuna Tataki
- Mix the white and black sesame seeds together until well combined, then spread over a wide, shallow plate.
- Pat the tuna steaks dry with a paper towel. Season both sides with salt.
- Press both sides of the tuna into the sesame seeds and let stand for five minutes.
- In a skillet over high heat, add a drizzle of oil and heat until almost smoking.
- Add the tuna steaks, and sesame side down and sear for 15 to 20 seconds.
- Flip the steaks to the other sesame-crusted side and sear for another 15-20 seconds.
- Immediately transfer the steaks to a grill rack set over a small tray.
- Place the tray in the refrigerator for five to 10 minutes.
Serve
- Remove chilled tuna from the refrigerator and slice thin.
- Shape the kinpira into a log on a serving plate. Fan the slices of tuna tataki and place them over the kinpira.
- Garnish with scallions, and squeeze lime over top. Serve extra lime wedges on the side.
- Serve immediately. Enjoy!
