PALAZZETTI MAGAZINE
Tuna is one of my favourite foods, the more so if it is raw. From carpaccio to steak, there are so many tuna-based recipes from all over the world. The one we are presenting today – tataki tuna – uses a Japanese technique consisting in applying an emulsion usually made of soy sauce, ginger and sesame seeds followed by quickly searing the tune on a red hot hotplate. Nevertheless, Andrea Tarini’s version uses more Mediterranean ingredients for the “crust” and for the garnish as well: marjoram, thyme and wild fennel give an Italian touch to this oriental dish.

What wine should you pair with your herby tataki tuna?

This tuna recipe, together with the herbs used in this dish, suggest a mildly-tannic red wine such as South Tyrolean Pinot Nero. If you are planning to serve it as an appetizer, Andrea suggests a wine with a little less body that is nevertheless worthy of this dish such as a Collio Bianco or a Montefalco Bianco white wine.

Tataki tuna with herbs: the recipe

INGREDIENTS (for 4)

  • 250 g fresh tuna in a single fillet
  • 20 g wild fennel
  • 20 g thyme
  • 20 g marjoram
  • peppercorns
  • 50 g carrots
  • 50 g courgettes
  • soy sauce
  • lemon juice
  • vegetable oil
  • almond slivers
  • salt

METHOD

  1. Chop the aromatic herbs and add them to the black peppercorns you have crushed coarsely beforehand.
  2. After having removed the skin and the darkest meat from your tuna fillet, grease it with some oil, add salt and cover it all over with the chopped herbs that will adhere to the surface thanks to the oil.
  3. Wash and top the courgette and carrot, cut them into strips then put them immediately in a bowl of water and ice to make them crisp.
  4. Prepare the sauce by mixing 50 ml vegetable oil with 25 ml lemon juice and 25 ml soy sauce until an emulsion forms. (A teaspoon holds about 5 ml while a tablespoon is equal to about 15 ml).
  5. When the soapstone slab is very hot, add the tuna fillet and sear its surface quickly so that the inside stays raw.
  6. Remove the fillet from the heat and cut it into approximately 0.5 cm wide Arrange the slices on a serving dish, add salt to taste, the vegetable strips, a few almond slivers and then distribute the sauce evenly all over the tuna.
The result will be amazing! This recipe by Andrea Tarini comes from the “Gusto Acceso” recipe book curated by Palazzetti and published by Terranuova Edizioni.

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Valeria si occupa di Content per Cricket Adv e dal 2015 gestisce i social Palazzetti. Nel web scrive di beauty, lifestyle, arredamento e cucina. Ama la musica, l'arredamento scandinavo e il buon cibo!