Tuna Tataki
This is Best Health's version of the popular Tuna Tataki from Canada's Cactus Club Café.
1 tuna loin
2 tsp (10 mL) lime juice
1 Tbsp (15 mL) soy sauce
1 tsp (5 mL) garlic, minced
1 Tbsp (15 mL) balsamic vinegar
1 tsp (5 mL) lemon juice
2 tsp (10 mL) oil
Black pepper to taste
2 Tbsp (30 mL) radish, julienned
2 Tbsp (30 mL) carrot, julienned
2 Tbsp (30 mL) unripe green papaya (or tart apple), julienned
1 tsp (5 mL) basil, chopped
1 tsp (5 mL) mint, chopped
1 orange, segmented
1 avocado, diced
1 ripe papaya (or any sweet fruit), diced
1 Tbsp (15 mL) pine nuts
Cilantro leaves
Heat oil in a sauté pan. Pat tuna dry and season with salt and pepper. Lightly sear all sides of the tuna for
10 seconds each. Wrap in plastic and chill in refrigerator.
For vinaigrette: In a bowl, combine lime juice, soy sauce, garlic, vinegar, lemon juice, oil and black pepper. Whisk until blended.
For slaw: Toss radish, carrot, unripe papaya, basil and mint with vinaigrette.
Slice chilled tuna into 1/4 in.- (0.5 cm)-thick slices. Place slaw on a plate. Garnish with orange, avocado, ripe papaya and pine nuts. Fan tuna over slaw and drizzle with remaining vinaigrette. Garnish with cilantro.
Serves 4.
