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Red tuna tataki with apples

  • Easy
  • 1h 15min
  • 25 min
  • 4 Servings

Ingredients

  • For the tataki
    • 1 tbsp olive oil
    • 1 cm of ginger
    • 8 tbsp soy sauce
    • 4 tsp of honey
    • 3 tsp of rice vinegar
    • 2 tsp of sesame oil
    • 1 tsp of five spice
    • 4 tbsp golden sesame seeds
    • 400 g of tuna
  • For the apple carpaccio
    • 3 Pink Lady® apples
    • 1 half lemon
  • For the sauce
    • 1 lemon
    • salt and pepper
    • 3 tbsp olive oil
    • 2 tsp honey
    • 6 chive stems
    • 6 coriander stems
  • Presentation
    • 1 Pink Lady® apple

Steps

Step 1/4 : For the tataki

  • Grate the ginger.
  • Mix the soy sauce, honey, rice vinegar, sesame oil, ginger and five spice.
  • Allow to marinate for 30 minutes, in the refrigerator.
  • Lightly toast the sesame seeds in a hot, dry frying pan.
  • Drain the tuna and return the marinade to the refrigerator. Cut the tuna into three rectangular slices approx. 3 cm thick.
  • Pour the olive oil into a hot frying pan and sear the fish for thirty seconds on each side.
  • Return the fish immediately to the cold marinade and put back in the fridge for 30 minutes to prevent it from cooking further.
  • Before plating up, cut the fish into 1.5cm slices. Set aside.

Step 2/4 : For the apple carpaccio

  • Core the apples
  • Finely slice into carpaccio. Squeeze over a little lemon juice to prevent the carpaccio from turning brown and set aside in the refrigerator.

Step 3/4 : For the sauce

  • Squeeze the lemons in a bowl.
  • Chop the coriander and chives. Set aside.
  • Finely dice the Pink Lady® apple and pour directly into the bowl of lemon juice.
  • Add the olive oil, honey and half the herbs.
  • Season. Mix the sauce. Set aside.

Step 4/4 : Presentation

  • Roll your tuna slices in the toasted sesame seeds.
  • Lay the Pink Lady® apple carpaccio on a plate.
  • Place the tuna tataki on top of the apples and pour the marinade over generously.
  • Sprinkle with the remaining herbs and salt. Enjoy while fresh!
  • For the tataki
    • 1 tbsp olive oil
    • 1 cm of ginger
    • 8 tbsp soy sauce
    • 4 tsp of honey
    • 3 tsp of rice vinegar
    • 2 tsp of sesame oil
    • 1 tsp of five spice
    • 4 tbsp golden sesame seeds
    • 400 g of tuna
  • For the apple carpaccio
    • 3 Pink Lady® apples
    • 1 half lemon
  • For the sauce
    • 1 lemon
    • salt and pepper
    • 3 tbsp olive oil
    • 2 tsp honey
    • 6 chive stems
    • 6 coriander stems
  • Presentation
    • 1 Pink Lady® apple
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