Tuna tataki with wasabi

Ingredients for Tuna tataki with wasabi

Instructions for Tuna tataki with wasabi

To prepare the Tuna tataki with wasabi recipe, please follow these instructions:

Tuna tataki: Cut the tuna into oblong pieces with a diameter of about 6 cm. Heat a frying pan or griddle until it is really hot. Roll the tuna in oil and season with salt and pepper. Step or grill the barrel quickly on all sides. It is important that the tuna only has a ladder surface so that the tuna is still "raw" inside.

Shake the sesame seeds on a dry pan. Stir the wasabi with a little water and butter a thin layer of fried tuna. Now roll the wasabi-mashed tuna into the roasted sesame seeds and film close with plastic film. Put on the fridge.

Wasabi avocado-mayo: In a bowl, Japanese mayonnaise, avocado (without stone), a pinch of Wasabi and half-lime juice comes. Blend with a spellblender or similar to creamy consistency - taste with salt, wasabi and lime juice.

Asian "raw food": Cut carrots, daikon, chili, red onion and the outer (green) of the cucumber into 5 cm long strips - it is important that it is cut thinly!

Mix rice vinegar, sugar and sesame oil together in a small bowl and pour over the finely chopped vegetables - leave for 15 minutes before serving.

Cut the tuna into 1 cm thick slices (let the film sit on, make it easier to cut slices) and combine with mayonnaise and salad - decorate with fresh coriander.