Tuna Tataki
This is Best Health’s version of the popular Tuna Tataki from Canada’s Cactus Club Café.
Best Health Magazine, May 2009
| Servings |
| 4servings |
| Servings |
| 4servings |
Ingredients
- 1 tuna loin
- 2 tsp lime juice
- 1 tbsp soy sauce
- 1 tsp garlic minced
- 1 tbsp balsamic vinegar
- 1 tsp lemon juice
- 2 tsp oil
- black pepper to taste
- 2 tbsp radish julienned
- 2 tbsp carrot julienned
- 2 tbsp unripe green papaya (or tart apple), julienned
- 1 tsp basil chopped
- 1 tsp mint chopped
- 1 orange segmented
- 1 avocado diced
- 1 ripe papaya (or any sweet fruit), diced
- 1 tbsp pine nuts
- cilantro leaves
Servings: servings
Units:
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Ingredients
Servings: servings
Units:
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Instructions
- 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.
