Semi-cooked tuna (Tataki), with tahini sauce, crisp vegetable stir-fry with sweet soy sauce

Sleepy days are over ! Let’s take comfort where we can…

For 4 people

4 tuna steaks
Black sesame seeds
Gomasio
1 tbsp of tahini
1 1/2 tbsp of sweet soy sauce
1 tbsp of rice vinegar
1 tbsp of sesame oil
1 squeeze of lime (1/2)
Green leaves of a scallion
Fresh vegetables (here asparagus and sweet potato)
Olive oil
Sweet soy sauce

Prepare the sauce.

Mix the tahini, the sweet soy sauce, the rice vinegar, the sesame oil and the lime juice, until smooth.
Add the chopped green leaves of the scallion and set aside.

Cut the vegetables and sauté them in a frying pan with a little bit of olive oil. Add a drizzle of sweet soy sauce at the end of the cooking. Vegetables must be still crispy.

In a plate, mix half black sesame seeds (you can use white ones if you don’t have black), and half gomasio.

Cut the tuna fish in thick sections (or leave it in steak if you prefer), and briefly sear it in a pan on all sides, a few seconds until it gets a little bit brown.

Then roll it into the sesame seeds/gomasio mix, and cut it into slices.

Serve immediately with the sauce and the crisp vegetables.

Plate: Bulle sable noir @ Bernardaud

Fabrice