Tuna tataki with crunchy wasabi

I know… I know… It’s wasabi and it’s too strong you would say… But the truth is: nah! Just need to balance the wasabi vinaigrette with some vinegar and honey and you’ll be surprised by the result. Sure, it’s gonna be a bit spicy, especially if you add the wasabi crunch on the sides of your tuna, but it’s not too strong, believe me.

I use to dislike wasabi, strangely I’ve changed. I remember the recipe that made me switch from dislike to loving it. It was not even an asian dish, like sushis, but a recipe from an Australian chef, that made a “sweet mashed potato” with wasabi! Sometimes, it just takes a different take on a disliked product to start loving it… Although… sometimes it never comes. Or an other example; goat cheese. Most people dislike goat cheese at first, but then they try it in a bruschetta and then add some more on a salad and then before you know it: it’s everywhere!

Talking tataki is another subject… not everyone is a fan of… uncooked fish. Well sometimes… it just takes that “one” great sushi to change your mind. No pressure, this recipe can become a well done Tuna instead, no worries here. The usual tataki, is a Japanese meal, consisting of searing the fish. Meaning super high heat, preferably an unsticky pan, no fat, for 30 seconds on each side. My piece of fish was cut into a “steak” piece, which isn’t the real deal, it usually needs to be cut into a perfect square bar, but good luck finding that…

So let’s get that fish ready.

Tuna tataki with crunchy wasabi

Makes 2 portions

Ingredients

• 2 tuna steaks (150g each)
• 2 tbsp of the below dressing

Bean and Quinoa salad

• 340g white beans
• 100g red quinoa
• 1 totally peeled carrot
• 1 shallot, finely sliced

Dressing

• 1 tsp wasabi paste
• 2 tsp honey
• 1 tsp soy sauce
• 2 tbsp rice vinager
• 1 tsp sesame oil
• 1 lime

Topping of the tuna

• cruched wasabi coated peanuts
• black sesame seeds
• tamari, or soy sauce

Directions

1. Cook the quinoa as indicated
2. Mix all the dressing ingredients, add 2 tbsp to the tuna, marinate for 10-15 minutes
3. Add the rest of the dressing, carrot, shallot and quinoa to the white beans, mix
4. Pat dry the tuna
5. Bring a non sticky pan to high heat
6. Sear the tuna on both sides, about 30 seconds each, if well done leave about 3 minutes each side. *optional add a little tamari or soy sauce on top at the end of coccion.
7. In a plate mix the cruched wasabi peanuts and black sesame seed
8. Add to the side of the tuna steak
9. Serve on the bean / quinoa salad

Bring the tamari or soy sauce bottle on the table to pour on the fish, for salt lovers. Enjoy!