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Tuna tataki

Elegantly balanced. Sweet and sour

For 2 people

  • 250 g of tuna (2 slices)

  • 10 cl soy sauce

  • 2 sweet potatoes

  • 10 cl milk

  • 10 cl sour cream

  • 20 g fresh ginger

  • 25 g sesame seeds

  • salt and pepper

  • 15 g sesame oil

  • 1 tablespoon orange juice

  • 1 tablespoon grapefruit juice

  • 1 teaspoon lemon juice

  • 2 teaspoon sugar

  1. Peel and cut the sweet potatoes in pieces. Put them in a pan with the cream and the milk. Cook low heat cover for 20 minutes or until potatoes are cooked. Mash them with a potato masher then add the sesame oil

  2. Put the citrus fruit juices in a pan. Add the sugar and the thinly chopped ginger. Heat in low heat for 5 minutes. Let it cool down

  3. Put the tuna slices in the soy sauce then in the sesame seeds. Put them in a hot frying pan 1 minute each side. Then move them to a preheated oven 180C for 1 minute

  4. Cut the tuna in thin slices. Serve with the sweet potato puree coated with the citrus fruit sauce

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