Yellowfin tuna tataki

We serve this at Sagana resort whenever we can get some fresh yellowfin tuna at our local market. We buy the whole fish and fillet it ourselves but you can buy a nice chunk of sashimi grade tuna fillet from the fish market and follow the recipe.
You can also add your own fave leafy greens for the salad. We're sometimes limited with our greens on the island so this combo works for us.

Method

Mix together the soy sauce with the sesame seeds then marinade the tuna fillet for a minute coating all sides of the fish
Heat fry pan, add vegetable oil and when oil hot quickly sear the tuna on all sides - the rarer the better but depends on your taste
Remove from the pan and allow to cool then with sharp knife slice thinly. Inside should be rare and the outside seared

Mix together all the ingredients for ponzu dressing

Mix together the chinese cabbage, carrot, shallots, cold glassnoodles and add the ponzu dressing. Don't overdress the salad

Plate the seared tuna in a circle then add the salad on top in the middle of the plate, then repeat the tuna and salad and finish with a small layer of tuna.
Spoon over the top a little extra of the dressing and top with shredded nori.

Serve with steamed rice, soy sauce with wasabi on the side

• Fresh
• Meat
• Rice
• Tuna