Tuna tataki with smoked chili, lime and garlic
[LOVE TIP] It’s incredible how a good marinade can change the game. I had some tuna in the freezer and wasn’t really motivated to cook it. But this recipe changed my mind. It’s very easy and fast to prepare provided you have all the ingredients at bay. So once you will be done with your shopping it will be almost done.. To serve with a goi, a Vietnamese coleslaw seasoned with tons of fresh herbs, black vinegar and sesame oil.
Tataki : 300g of tuna, juice of half lime, sesame oil 1 ss of soy sauce, 1 ts of smoked chili, 2 garlic cloves, 1 ts of grilled rice powder.
Goi (Vietnamese coleslaw): 1/2 green spring cabbage, 1 carrot, shiso, chives, 1/2 lime juice, 1 ss of black vinegar, 1ts of soy sauce, 1 ts of fish sauce, 2 garlic cloves, 1 unseeded red chili, 1 ts of sugar, 1 ss of oil
1. Slice the tuna and marinate with all ingredients EXCEPT for the lime used to serve (or it will cook your fish) for 20′. The grilled rice powder will enrich the flavours and is a perfect combination with sesame oil. You can prepare it easily at home or buy it ready made in exotic stores.
2. Mince the cabbage and grate the carrot . Clean and chisel the herbs (you could replace shiso and chives by mint and cilantro). Season with all other ingredients. The oil will help give a nice soft texture to the cabbage. This is the only recipe where I combine lime AND black vinegar , fish sauce AND soy sauce. But it is really worth it, once you will have taste the depth of the flavours I bet you will stick to it.You can prepare this sauce ahead of time and stock it for 2 weeks at least in the fridge
3. Grill the tuna quickly in a pan
4. Serve with fresh salad and goi. Enjoy!
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