Tuna tataki with melon & radish salad

main dish Fish
Total: 30 min. | Active: 30 min.
lactose-free, gluten-free

Tataki comes from Japan and combines delicious roasted aromas with a spicy marinade. Seared on the outside and still raw on the inside, this is a whole new way to enjoy your fish or meat. This tuna tataki is beautifully showcased on a melon and radish salad!

Recommended by:
FOOBY Team

Ingredients

for 4 person

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 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.

Show complete recipe