Tataki tuna | shiso | avocado
4 persons | Shichirin, Fish and shellfish | Fish | Main dish
Prep time
20 MIN
20 MIN
Cook time
15 MIN
15 MIN
Total time
35 MIN
35 MIN
Prep time
- Mix the soy sauce, mirin and sesame oil and season with pepper to taste. Place the piece of tuna in the marinade for at least 15 minutes.
- Light a medium amount of Binchotan, fully open the sliders of the Shichirin and allow it to reach a good temperature. Place the Teppanyaki plate.
Preparation
- Halve the avocado and remove the stone, leaving the skin on.
- Fry the tuna briefly on both sides until it has a nice crust and let rest next to the fire.
- Fry the avocado on the flesh side until it colours. Then remove the avocado from the Teppanyaki plate and hollow out the flesh with a spoon, cut into fine slices and season with coarse salt.
- Now slice the tuna as well and serve on the shiso plate alternating slices of tuna and avocado. Serve the tuna marinade separately as a sauce.
Back to
Ingredients
- 1 ripe avocado
- 300 g tuna fillet (akami or other tuna fillet)
- 4 large shiso leaves or mint leaves
Marinade
- 50 ml soy sauce
- 20 ml sesame oil
- 20 ml mirin
- YAKINIKU Japanese Szechuan Pepper
- YAKINIKU Japanese Smoked Salt
