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Red tuna tataki with sesame and mint green tea


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Rate this recipe 3.3/5 (61 Votes)


  • For 4 servings:
  • For the sesame tea:
  • 3 tbsp of dried seaweed (kelp)
  • 2 tbsp green tea with mint
  • 1 tbsp salt sea
  • 4 tbsp roasted sesame seeds
  • 250g tuna loin
  • 2 tbsp of sesame oil
  • For Tamari sauce:
  • 2 tbsp Tamari sauce
  • 2 tbsp of sugar
  • 2 tbsp rice vinegar
  • 1 clove of garlic
  • 50 cl of water
  • 1/2 tsp cornstarch


servings 4
Level of difficulty Average
Preparation time 25mins
Cooking time 5mins
Cost Average budget


Step 1

To be prepared in advance:
For the sesame tea: Mash up the seaweed and the mint green tea. Add salt and the roasted sesame seeds. Mix together.

Step 2

Cut the tuna loin steaks into rectangular pieces of 8x4x4cm. Coat the tuna in the sesame and tea mix.

Step 3

For the Tamari sauce: In a saucepan, pour in the Tamari sauce, the sugar, the rice vinegar and garlic. Reduce over low heat by 1/3. Dissolve the cornstarch in a little water, add to the pan and cook for 2-3 minutes until the sauce has thickened.

Step 4

When ready to serve:
Pour the sesame oil in a frying pan. Fry the tuna on high heat on each side. Slice each piece into thin strips and place on each serving plate.

Step 5

Serve immediately with the Tamari sauce.


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