Tuna Tataki With Maple Syrup Recipes

TUNA TATAKI

Steps:

• Gather all the ingredients.
• Grate ginger and slice green onion thinly.
• Combine the tataki sauce ingredients in a small bowl.
• Heat the oil in a non-stick frying pan. When the oil is hot, sear the tuna 30 seconds on each side.
• When all sides are seared, remove from the heat and let it cool. Slice the tuna into ¼ inch (6 mm) pieces. Pour the sauce and serve.

TUNA TATAKI

Steps:

• On a shallow plate, mix together the ginger, sesame seeds, and cracked black pepper. Season the tuna with salt.
• Make 1/2-inch deep slices in the tuna, every 1/4- to 1/2-inch or so to make it easier to slice at the end. Roll the tuna in the ginger mixture, pressing lightly so the mixture sticks to the tuna.
• Place a saute pan over high heat. Add the oil and sear the tuna on all sides, about 30 seconds per side. Remove the tuna from the pan and set aside. Deglaze the pan with lime juice. Pour the lime juice over the tuna.
• In a bowl combine the avocado, greens, red onion, and tomato. Toss with some of the Ginger Sauce. Slice the tuna, following the incisions made earlier. Place some of the dressed greens on 4 plates. Top with sliced tuna and drizzle with some more of the Ginger Sauce.
• In a small bowl, combine the shallot, ginger, a few grinds pepper, soy sauce, and lime juice. Slowly whisk in the olive oil and set aside. When ready to serve, whisk thoroughly to combine.

TUNA TATAKI WITH MAPLE SYRUP

Steps:

• In a small casserole dish, combine the 4 first ingredients and boil and reduce to a syrup. Remove from heat and let cool.
• Coat 4 thick slices of red sashimi-grade tuna in sesame seeds.
• Season with salt and pepper.
• In a non-stick pan, heat olive oil on high heat, and sear each slice for about 2 minutes on each side.
• Finely slice each tuna piece and dress with maple sauce.

SESAME-CRUSTED TUNA TATAKI

Steps:

• For the fried shallots: Heat 1/2 inch oil in a small skillet over medium; attach a deep-fat thermometer to skillet. When oil shimmers and reaches 320 degrees, carefully add half of shallots. Cook, stirring occasionally with a fork, until shallots are just golden and bubbles stop forming rapidly around them, 2 to 3 minutes. (They will darken and crisp as they cool; do not let darken in oil, or they will taste bitter.) Transfer to paper towels, season with salt, and let stand until cool and crisp. Repeat with remaining shallots.
• For the fried shallots: Heat 1/2 inch oil in a small skillet over medium; attach a deep-fat thermometer to skillet. When oil shimmers and reaches 320 degrees, carefully add half of shallots. Cook, stirring occasionally with a fork, until shallots are just golden and bubbles stop forming rapidly around them, 2 to 3 minutes. (They will darken and crisp as they cool; do not let darken in oil, or they will taste bitter.) Transfer to paper towels, season with salt, and let stand until cool and crisp. Repeat with remaining shallots.
• For the tuna: Pat fish dry. In a small bowl, combine 1 teaspoon kosher salt, 1/2 teaspoon pepper, and sesame seeds. Sprinkle mixture evenly over fish, patting with fingers to adhere; let stand 5 minutes.
• Heat a heavy-bottomed skillet (preferably cast iron) over medium-high until very hot and wisps of smoke are visible, 2 to 3 minutes. Add tuna and cook, undisturbed, until bottom is golden brown and releases easily from skillet and fish is opaque about 1/4 inch up sides, about 1 minute. Flip fish and cook on second side about 1 minute more. Transfer to a cutting board; let stand a few minutes.
• Meanwhile, whisk together soy sauce, vinegar, oil, and ginger for vinaigrette. Slice fish into scant 1/4-inch-thick pieces. Arrange on a platter for sharing or on 4 individual salad plates. To serve, drizzle vinaigrette evenly over fish and sprinkle with shiso, shallots, bonito, and flaky salt.

MAPLE-GLAZED TUNA WITH PEAR-POTATO SALAD

Steps:

• 1. Whisk together the mustard, maple syrup, lime juice, and 1 tablespoon of the olive oil. Set aside.
• 2. Season the tuna on both sides with salt and pepper. Heat the remaining 3 tablespoons olive oil in a large cast-iron skillet over high heat. Add the tuna and cook for 30 seconds on each side.
• 3. Remove from the pan and brush both sides of the tuna with the maple-mustard glaze. Transfer to a serving platter and garnish with the cilantro. Serve with the pear-potato salad.