Lunch · Japanese · 15 min
Spicy Tuna Tataki with Avocado Mousse and Toasted Sesame Seeds
- Calories
- 182
- Protein
- 10g
- Carbs
- 13g
- Fat
- 10g
Ingredients
- 1.3 oz (85 g) Sushi-grade tuna loin, center cut
- 1/4 medium (30 g) Ripe avocado
- 3 tsp (5 ml) Fresh lime juice
- 0.4 tsp (5 ml) Soy sauce (low sodium)
- 3 tsp (5 ml) Rice vinegar
- 1/4 tsp (1.25 ml) Toasted sesame oil
- 3 /4 tsp Gochugaru (Korean chili flakes)
- 1/2 tsp Toasted sesame seeds
- 3 /4 tsp Fresh ginger, finely grated
- 3 tbsp (15 ml) Water
Method
- 01Pat the tuna loin completely dry with paper towels. Season generously with salt and pepper. In a small bowl, whisk together the soy sauce, rice vinegar, toasted sesame oil, gochugaru, and grated ginger. Set aside.
- 02Heat a cast-iron skillet or heavy-bottomed pan over high heat until smoking hot. Sear the tuna loin for 30 seconds per side, just to create a crust. It should remain rare to medium-rare inside. Immediately remove from the pan and let it rest on a cutting board for 5 minutes.
- 03While the tuna rests, prepare the avocado mousse. Mash the avocado in a small bowl with the lime juice and a pinch of salt until smooth and creamy. If it's too thick, stir in 1 tablespoon of water to reach a mousse-like consistency.
- 04Thinly slice the rested tuna against the grain into 1/4-inch thick pieces. Arrange the tuna slices on a plate. Dollop or spread the avocado mousse alongside the tuna. Drizzle the prepared soy-ginger dressing over the tuna. Sprinkle with toasted sesame seeds.
- 05Serve immediately.
Cook it with the whole plan around it
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