She Strengthens

Savoring the Flavors of Japan: Tuna Tataki with Heirloom Tomato Crudo

Elevate your culinary game with this mouthwatering Tuna Tataki with Heirloom Tomato Crudo recipe from renowned chef Richard Blais’s new cookbook, So Good: 100 Recipes from My Kitchen to Yours. This dish demands only the freshest and highest-quality ingredients, including sushi-grade tuna and vibrant heirloom tomatoes.

Selecting the Finest Ingredients

For the tuna, opt for saku blocks, a staple in sushi chefs’ kitchens, which are flash-frozen yellowtail tuna blocks cut to the same exact size. If unavailable, ask your fishmonger to cut any sushi-grade tuna into 12-ounce bricks. As for the tomatoes, choose the ripest and most appealing varieties, regardless of size, as they can be easily cut down to size.

Unlocking Japanese Flavors

This recipe bursts with light, bright Asian flavors, courtesy of shoyu (or white soy sauce), sesame seeds, sesame oil, garlic, and yuzu juice. Togarashi, a Japanese spice powder, adds an optional yet intriguing dimension. If you can’t find it, create your own or substitute with a pinch of cayenne pepper. Shiso leaves, with their unique flavor, are another key ingredient; however, basil or cilantro can serve as suitable substitutes.

Preparing the Dish

In a small bowl, combine minced garlic, sesame seeds, onion powder, togarashi (if using), and kosher salt. Sprinkle this seasoning mix on both sides of the tuna, gently pressing it into the fish. Heat a large nonstick skillet over high heat and sear the tuna blocks until they brown slightly, about 1 1/2 to 2 minutes per side. Remove from the pan and slice the seared tuna into thin pieces.

Bringinging It All Together

Slice the tomatoes into similar-sized pieces and place them in a mixing bowl. Season aggressively with salt, then sprinkle with yuzu juice, dark sesame oil, and shoyu. Add pepper to taste and toss gently. Finally, add the shiso, basil, or cilantro and toss again. Arrange the tuna slices on four plates and spoon the tomatoes alongside. Serve immediately and indulge in the harmonious balance of flavors.

Recipe Details

Yield: 4 servings
Difficulty: Easy
Total Time: 25 minutes
Active Time: 25 minutes

Ingredients

• 4 cloves garlic, minced
• 4 teaspoons sesame seeds
• 2 teaspoons onion powder
• 1 teaspoon togarashi (optional)
• Kosher salt
• 4 saku yellowtail tuna blocks, thawed if necessary
• 1 pint cherry or grape tomatoes
• 2 tablespoons yuzu juice
• 1 teaspoon dark sesame oil
• 1-2 teaspoons shoyu (also called white soy sauce)
• Freshly ground black pepper
• 1-2 tablespoons fresh green shiso, basil, or cilantro, torn or coarsely chopped, for garnish