Tataki literally means ‘pounded’ but in Japanese cooking it usually refers to meat or fish that’s been lightly seared then thinly sliced, so that it’s just cooked on the outside and still raw on the inside, like this tuna tataki. Some sources claim ‘tataki’ refers to the traditional accompaniment of pounded ginger, others that the meat itself was originally pounded before cooking. Whatever the origin, it’s easy and delicious and the contrast of raw and cooked tuna makes for a striking presentation. For an even lighter searing, use a kitchen torch to just colour the outside of the fish before slicing. Learn the difference between slicing fish for sashimi and for sushi in the video below with master sushi chef Hideo Dekura.
Serves 2 as a starter
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