Tuna steak | Togarashi

4 persons | Fish and shellfish | Fish | Appetizer

Prep time

• Grab a bowl and add some sesame oil and soy sauce.
   
• Stir well to ensure the sesame oil and soy sauce are evenly mixed.
   
• Add the tuna and make sure it is well coated with the mixture.
   
• Sprinkle some togarashi over the tuna.
   
• Make sure the togarashi covers the entire tuna.

Preparation

• Light the shichirin and open the ventilation slide to quickly reach a high temperature.
   
• Once the teppanyaki plate is up to temperature, it's time to place your tuna steak on the shichirin.
   
• Sear the tuna briefly at high heat; the outside should cook while the inside remains raw, as long as you're using fresh tuna.
   
• Once the entire outside is seared, remove the tuna steak from the shichirin and slice it into pieces.
   
• Drizzle some lime juice over the tuna slices.
   
• Next, add some coriander to the slices. If you don’t have coriander, mint is a great alternative.
   
• Finally, sprinkle some sesame seeds over the slices.

The above recipe is a basic recipe, you can of course vary the toppings or fillings.
 

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