Tuna Tataki, Tuna Tartar and Fruit Salad
Chef Soy from Blue Marlin restaurant shares his delicious tuna tatami and tuna tartar with us. These delicious dishes can be complicated but well worth the time. I paired these dishes with a wonderful fruit salad that can be served with any dish.
Ingredients
Tuna Tataki:
6 oz big eye tuna
2 oz chopped orange
2 oz cherry tomatoes
2 oz chopped avocado pieces
3 tbsp Ponzu Sauce
Toasted sesame seed oil
Tuna Tartar:
1 cup diced Big Eye tuna
1/2 cup thinly sliced green onion
3 tbsps Sriracha
Half of an avocado thinly sliced
7-8 sour cream Pringles Chips
1 tbsp prepared eel sauce
Fruit Salad:
1 cantaloupe
2 honey crisp apples
4 clementine oranges
Juice from one lime
Instructions
1
To make the Tuna Tataki: Making sure the tuna is fresh is crucial. There should be no odor, deep colors, firm and no discolorizations.
2
Heat a large sauté pan and pour enough toasted sesame seed oil into the pan to lightly coat the bottom of the pan.
3
Salt and pepper the tuna and pan sear the tuna on all sides. Remove from the pan and set aside
4
In a large bowl, combine the chopped orange, tomatoes, avocado tossing to combine.
5
Pour about 2 tbsp of ponzu sauce (to make the ponzu sauce combine 1/3 cup fresh lemon juice 2/3 cup soy sauce) over the tomato mixture and toss to combine.
6
Slice the sear tuna into thin slices. Transfer the tomato mixture to a large bowl and top with the seared sliced tuna. Top with micro greens if desired. Serve and enjoy!
7
To make the Tuna Tartar: To a large bowl, add the diced tuna, thinly sliced green onion and sriracha. Toss to combine, set aside.
8
On a square piece of plastic wrap (about 12x12) the thin slices of avocado, overlapping each other, to create a small solid square of avocado slices.
9
Spoon about 2 tbsp of the tuna mixture into the center of the avocado slices. Pick up the corners of the plastic wraps pulling them up and together forming a ball. The avocado slices should wrap around the tuna tartar encasing it like a ball.
10
Carefully removed the formed ball and place it seam side down on a plate. Surround it with 7-8 Pringles chips making it look almost like the bud of a flower and the chips making up the flower pedals.
11
Pour the prepared eel sauce over the tuna tartar ball, serve and enjoy!
12
To make the Fruit Salad: Slice the top and bottom from the cantaloupe and slice down the sides of the melon removing the rind. Once the rind has been removed, slice the cantaloup in half and remove the seeds.
13
Slice the cantaloup into slices then dice up the slices adding them to a large bowl.
14
Remove the cores from the honey crisp apples and dice of the the remaining flesh of the apple.
15
Peel and remove the individual segments of the clementines, adding them to the bowl with the cantaloupe and apple pieces.
16
Pour the juice of one lime over the fruit, gently tossing everything to combine and coat with the lime juice. Serve and enjoy!
