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Home Tuna Tataki with avocado salad and basil foam

Tuna Tataki with avocado salad and basil foam

Fish Japanese Dinner party Quick Impressive Healthy

Tuna tataki proves you don't need to spend hours in the kitchen to put something special on the table. You briefly sear the outside in a blazing-hot pan, slice the fish into attractive pieces and pair it with a creamy avocado salad and airy basil foam. Serve it on beautiful dinner plates and you immediately have a dish that speaks for itself. Top-quality fish and a very hot pan are all you need here.

x_ckl_recipe_markerTuna Tataki with avocado salad and basil foam Quickly seared tuna sashimi with a fresh avocado salad and airy basil foam. A dish that looks as beautiful as it tastes. How to make tuna tataki with avocado salad and basil foam? Main course Japanese-inspired 4 servings 20 min 5 min 30 min

Take the tuna out of the fridge and let it sit at room temperature for 10 minutes. Pat dry with paper towels and season all over with sea salt and freshly ground black pepper.
Heat a frying pan over the highest heat until it's very hot. Add a splash of neutral oil and sear the tuna for 30 to 45 seconds per side. The outside should be cooked, the inside remaining raw and deep red. Let rest briefly and slice into pieces about 1 cm thick.
Make the marinade for the tuna: mix soy sauce, sesame oil, lime juice and 1 tsp honey. Place the sliced pieces briefly in the marinade while you finish the rest, for a maximum of 5 minutes.
Make the avocado salad: dice the avocado and mix with the juice of half a lime, finely chopped red onion, a handful of arugula and a drizzle of olive oil. Season with salt and pepper.
Make the basil foam: blanch a bunch of fresh basil for 20 seconds in boiling water and immediately cool in ice water. Squeeze dry and blend with 150 ml whole milk and a pinch of salt until smooth and green. Strain the mixture and gently warm it in a saucepan. Just before serving, use an immersion blender or milk frother to create airy foam.
Divide the avocado salad among the plates. Arrange the tuna slices overlapping beside it. Spoon the basil foam over directly and garnish with sesame seeds, a few drops of soy sauce and optionally thin slices of red chili.
Serve immediately. Tataki won't wait: bring the plates to the table at once so the foam stays airy and the fish is at its best.

Fish Japanese Dinner party Quick Impressive Healthy 400 g sashimi-quality tuna fillet (1 block) Sea salt and freshly ground black pepper 1 tbsp neutral oil (e.g. sunflower oil) 3 tbsp soy sauce 1 tsp sesame oil Juice of 1 lime 1 tsp honey 2 ripe avocados Juice of half a lime Half a red onion, finely chopped 1 handful arugula 1 tbsp olive oil 1 bunch fresh basil (approx. 20 g) 150 ml whole milk 1 tbsp sesame seeds (white or mixed) Optional: thin slices of red chili Frying pan (cast iron or stainless steel) Cutting board Sharp knife Immersion blender or milk frother Saucepan Blender Fine sieve Paper towels Mixing bowl dinner plates dinner-plates Hand Blenders & Immersion Blenders hand-mixers-hand-blenders Knives knives Mixing Bowl mixing-bowl Cookinglife Dinner Plates Linen Grey ø 27 cm – 6 pieces Cookinglife Dinerbord Costa Nova Dinner Plates Rosa White ø 28 cm - 6 pieces Costa Nova Dinerbord Cosy & Trendy Dinner Plates Quintana Blue ø 28 cm - 4 pieces Cosy & Trendy Dinerbord Poke bowl with salmon foodies-poke-bowl-with-salmon Entrecôte with herb butter and roasted garlic foodies-entrecote-with-herb-butter-and-roasted-garlic Picanha with chimichurri and roasted garlic foodies-picanha-with-chimichurri-and-roasted-garlic Salade niçoise with fresh tuna foodies-salade-nicoise-with-fresh-tuna

Recipe

Tuna Tataki with avocado salad and basil foam

Quickly seared tuna sashimi with a fresh avocado salad and airy basil foam. A dish that looks as beautiful as it tastes.

Course	Main course
Kitchen	Japanese-inspired
Servings	4 servings

Preparation time

Preparation time	20 min
Stiffen up min.	5 min
Total	30 min

Equipment

Frying pan (cast iron or stainless steel)
Cutting board
Sharp knife
Immersion blender or milk frother
Saucepan
Blender
Fine sieve
Paper towels
Mixing bowl

Ingredients

400 g sashimi-quality tuna fillet (1 block)
Sea salt and freshly ground black pepper
1 tbsp neutral oil (e.g. sunflower oil)
3 tbsp soy sauce
1 tsp sesame oil
Juice of 1 lime
1 tsp honey
2 ripe avocados
Juice of half a lime
Half a red onion, finely chopped
1 handful arugula
1 tbsp olive oil
1 bunch fresh basil (approx. 20 g)
150 ml whole milk
1 tbsp sesame seeds (white or mixed)
Optional: thin slices of red chili

How to make tuna tataki with avocado salad and basil foam?

Take the tuna out of the fridge and let it sit at room temperature for 10 minutes. Pat dry with paper towels and season all over with sea salt and freshly ground black pepper.
Heat a frying pan over the highest heat until it's very hot. Add a splash of neutral oil and sear the tuna for 30 to 45 seconds per side. The outside should be cooked, the inside remaining raw and deep red. Let rest briefly and slice into pieces about 1 cm thick.
Make the marinade for the tuna: mix soy sauce, sesame oil, lime juice and 1 tsp honey. Place the sliced pieces briefly in the marinade while you finish the rest, for a maximum of 5 minutes.
Make the avocado salad: dice the avocado and mix with the juice of half a lime, finely chopped red onion, a handful of arugula and a drizzle of olive oil. Season with salt and pepper.
Make the basil foam: blanch a bunch of fresh basil for 20 seconds in boiling water and immediately cool in ice water. Squeeze dry and blend with 150 ml whole milk and a pinch of salt until smooth and green. Strain the mixture and gently warm it in a saucepan. Just before serving, use an immersion blender or milk frother to create airy foam.
Divide the avocado salad among the plates. Arrange the tuna slices overlapping beside it. Spoon the basil foam over directly and garnish with sesame seeds, a few drops of soy sauce and optionally thin slices of red chili.
Serve immediately. Tataki won't wait: bring the plates to the table at once so the foam stays airy and the fish is at its best.

Cooking mode Prevents your screen from going to sleep

The presentation of this dish is at least as important as the preparation. Choose plates with a subtle color and a matte finish so the deep-red tuna and the bright-green foam really stand out. A neutral, stylish plate lets the food speak. Exactly as it should be.

Tataki also works wonderfully as a starter for an extensive Asian menu. Pair with a light miso soup or a Japanese cucumber salad for a full table experience your guests will remember. Good fish, a hot pan and beautiful plates: you need nothing more.

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