Yellowfin Tuna Tataki with Chilli-Lime Dressing

Method

Dressing

1. Combine the lime juice, soy sauce and honey in a bowl.
2. Whisk until the honey has dissolved.
3. Add the ginger, chilli and coriander stems.
4. Slowly whisk in the sesame oil and neutral oil.
5. Taste and adjust the balance of acidity, sweetness and salt if required.
6. Refrigerate until needed.

Tuna

1. Trim the tuna loin into an even rectangular shape.
2. Pat the surface dry using kitchen paper.
3. Season lightly with salt and black pepper.
4. Combine the black and white sesame seeds and press them onto the exterior of the tuna.
5. Heat a heavy frying pan over high heat until very hot.
6. Add the neutral oil.
7. Sear the tuna for approximately 20–30 seconds on each side. The exterior should be coloured while the centre remains raw.
8. Remove immediately and lightly brush with sesame oil.
9. Rest for two minutes before transferring to a refrigerator for approximately 10 minutes. This firms the tuna and makes slicing easier.
10. Using a sharp knife, cut into slices approximately 5 mm thick.

Plating

1. Arrange the tuna slices across four chilled plates.
2. Place cucumber and radish between or alongside the tuna.
3. Spoon the chilli-lime dressing around the plate rather than completely covering the fish.
4. Finish with spring onion, coriander leaves, sesame seeds and fresh lime.

Chef’s Note

Because the centre of the tuna remains raw, use fish suitable for raw consumption and maintain strict cold-chain and food-safety controls throughout preparation. Avoid over-searing; tataki should retain a clear contrast between the cooked exterior and raw centre.