Tuna tataki with melon & radish salad
Ingredients
for 4 person
| 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 |
| 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 |
| 4 | yellowfin tuna steak (approx. 200 g each) |
| a little | oil for frying |
| ½ bunch | coriander, roughly torn |
How it's done
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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