Tuna tataki with sesame crust

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Fresh tuna with a sesame jacket served with cucumber ribbons and avocado cream


300 gr fresh tuna
1 tbsp soy sauce
1 tbsp olive oil
3 tbsp black sesame seeds (can be bought at the toko or Xenos)
3 tbsp white sesame seeds
1 avocado
A little bit of wasabi (to taste, beware it is spicy)
1 tbsp lime juice
1 tbsp maynonaise
pinch of salt and pepper
1 cucumber
50 ml rice vinegar
1 tsp sugar
food processor
Mandolin (or cheese sachet)
paper towel


Cut the tuna into 4 long pieces. Rub the sides with a mixture of olive oil and soy sauce. Stir the two colors of sesame seeds together on a plate and press the tuna into it so that all sides are covered. Heat a frying pan and fry the tuna for 1 to 2 minutes until the outside is just slightly gray. Let the tuna rest covered in the refrigerator.
tuna sesame crust 01
tuna sesame crust 01
tuna sesame crust 01
tuna sesame crust 01
Cut the avocado in half, remove the skin and pit and mash the flesh together with the mayonnaise and lime juice, pepper and salt in a food processor until smooth.
tuna sesame crust 01
tuna sesame crust 01
tuna sesame crust 01
tuna sesame crust 01
Cut the cucumber lengthwise with a mandolin into thin slices. Pat them dry well with kitchen paper. Stir the rice vinegar with the sugar and pour over the cucumber ribbons. Stir well a few times.
Cut the tuna with sesame jacket into slices and place nicely on a plate. Serve with the cucumber ribbons and tufts of avocado cream.

Source: Leukerecepten by leukerecepten-nl.
*The article has been translated based on the content of Leukerecepten by leukerecepten-nl. If there is any problem regarding the content, copyright, please leave a report below the article. We will try to process it as quickly as possible to protect the rights of the author. Thank you very much!

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