Sesame Tuna Tataki with Ponzu, Avocado, Crispy shallots, rice crackers

Sesame tuna tataki with creamy avocado, tangy ponzu and crispy shallots. A fresh, light and elegant starter that's quick to make and packed with flavour.

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Sesame Tuna Tataki, ponzu, avocado, crispy shallots, rice crackers

Yield: 4

Author: Georgia Winch

Prep time: 30 MinCook time: 5 MinTotal time: 35 Min

Fresh tuna coated in toasted sesame seeds, quickly seared so the centre stays beautifully rare, served with creamy avocado, tangy ponzu and crispy shallots for a mix of fresh, crunchy and savoury flavours.

Ingredients

Tuna

• 400g sushi-grade tuna loin
• 2 tbsp white sesame seeds
• 2 tbsp black sesame oil
• 1 tbsp neutral oil
• Pinch of salt

Ponzu

• 1 piece kombu (dried kelp), about 6g
• 15g katsuobushi (dried bonito flakes)
• 120ml soy sauce
• 120ml citrus juice — a mix of lemon, orange and/or grapefruit
• 2 tbsp mirin
• Zest of 1 lemon

Avocado cream

• 2 ripe avocados
• 1 tbsp lime juice
• Pinch of salt
• 100ml coconut milk

Garnish

• 2 shallots, very thinly sliced
• 4 rice paper wrappers, cut into quarters
• Vegetable oil
• 2 spring onions, finely sliced
• Sesame seeds

Instructions

Ponzu

1. Have a sterilised jar ready. Add the kombu, katsuobushi, soy sauce, citrus juice, mirin and lemon zest. Give everything a good stir, then seal the jar.
2. Leave to infuse in the fridge for at least overnight, or up to one week for a deeper, more rounded flavour.
3. Once infused, strain through a fine sieve, discarding the kombu and bonito flakes. Keep the ponzu refrigerated until ready to use.

Avocado Cream

1. Place avocado, lime juice, coconut milk and salt in a blender and process until smooth.

Crispy shallots & Rice crackers

1. Heat about 1cm of vegetable oil in a small frying pan over a medium heat. Add the sliced shallots and fry until golden and crisp, keeping a close eye on them as they can catch quickly. Use a slotted spoon to drain, transfer to kitchen paper and season lightly with salt.
2. In the same oil, test with a small piece of rice paper - it should puff up almost immediately.
3. Carefully drop the rice paper into the hot oil, one piece at a time. It will puff up within a few seconds, so turn it over if needed to make sure it cooks evenly.
4. Remove with a slotted spoon and drain on kitchen paper. Season immediately while still hot.

Tuna

1. Pat the tuna dry and season lightly with salt. Roll it in the sesame seeds, pressing gently so they stick to the outside.
2. Heat the neutral oil in a frying pan over a high heat. Sear the tuna for around 30–45 seconds on each side, including the edges. You want it nicely coloured on the outside while remaining rare in the centre.
3. Spoon the avocado onto each plate and arrange the sliced tuna on top. Drizzle generously with the ponzu and finish with crispy shallots, rice crackers, spring onion, and a sprinkle of sesame seeds.