Tuna tataki with melon & radish salad

Tuna tataki with melon & radish salad

Total: 30 Min. | Active: 30 Min.
lactose-free, gluten-free
Nutritional value / people: 702 kcal
, Fat: 43 g
, Carbohydrate: 24 g
, Protein: 54 g


4 people


Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:

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Spice mix

½ tsp fennel seeds
½ tsp mustard seeds
¼ tsp black pepper
½ tsp sea salt
20 g coconut palm sugar
1 vanilla pod, cut open lengthwise; only use the scraped-out seeds
½ tsp paprika
½ tsp ground cardamom

Melon & radish salad

2 tbsp white balsamic vinegar
3 tbsp olive oil
1 tsp salt
a little pepper
1 red chilli pepper, finely chopped
1 charentais melon (approx. 800 g), cut into strips
1 radish (approx. 300 g), cut into strips

Tuna tataki

4 yellowfin tuna steaks (approx. 200 g each)
a little oil for frying
½ bunch coriander, roughly torn
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How it's done

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Spice mix

Using a mortar and pestle, finely crush the fennel seeds, mustard seeds and peppercorns. Add the sea salt and all the other ingredients up to and including the ground cardamom, mix well.

Melon & radish salad

Pour the balsamic and oil into a large bowl, season, mix well. Add the chilli pepper, melon and radish, mix.

Tuna tataki

Toss the tuna in the spice mix. Heat the oil in a non-stick frying pan. Fry the tuna steaks in batches for approx. 1 min. on each side.

Remove and drain on paper towels.

Serve the tuna with the melon & radish salad and fresh coriander.

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