{"id":1722,"date":"2020-10-09T09:40:41","date_gmt":"2020-10-09T09:40:41","guid":{"rendered":"https:\/\/sante.qodeinteractive.com\/?p=1722"},"modified":"2022-06-10T16:48:57","modified_gmt":"2022-06-10T16:48:57","slug":"tuna-tataki-recipe","status":"publish","type":"post","link":"https:\/\/baesuris.pt\/2020\/10\/09\/tuna-tataki-recipe\/","title":{"rendered":"Tuna Tataki Recipe"},"content":{"rendered":"\t\t<div data-elementor-type=\"wp-post\" data-elementor-id=\"1722\" class=\"elementor elementor-1722\">\n\t\t\t\t\t\t\t\t\t<section class=\"elementor-section elementor-top-section elementor-element elementor-element-d31e8b2 elementor-section-boxed elementor-section-height-default elementor-section-height-default qodef-elementor-content-no\" data-id=\"d31e8b2\" data-element_type=\"section\">\n\t\t\t\t\t\t<div class=\"elementor-container elementor-column-gap-default\">\n\t\t\t\t\t<div class=\"elementor-column elementor-col-100 elementor-top-column elementor-element elementor-element-816dcd1\" data-id=\"816dcd1\" data-element_type=\"column\">\n\t\t\t<div class=\"elementor-widget-wrap elementor-element-populated\">\n\t\t\t\t\t\t\t\t<div class=\"elementor-element elementor-element-d17caf0 elementor-widget elementor-widget-text-editor\" data-id=\"d17caf0\" data-element_type=\"widget\" data-widget_type=\"text-editor.default\">\n\t\t\t\t<div class=\"elementor-widget-container\">\n\t\t\t\t\t\t\t<blockquote><p>\u00abLove rare steak? Then try tuna tataki. It&#8217;s dead simple to make, and sprinkled with flaky sea salt on serving gives a punchy and satisfying crunch of flavours.\u00bb\u00a0<\/p><\/blockquote>\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t\t\t\t<\/div>\n\t\t<\/section>\n\t\t\t\t<section class=\"elementor-section elementor-top-section elementor-element elementor-element-b58ec3a elementor-section-boxed elementor-section-height-default elementor-section-height-default qodef-elementor-content-no\" data-id=\"b58ec3a\" data-element_type=\"section\">\n\t\t\t\t\t\t<div class=\"elementor-container elementor-column-gap-default\">\n\t\t\t\t\t<div class=\"elementor-column elementor-col-100 elementor-top-column elementor-element elementor-element-22ef792\" data-id=\"22ef792\" data-element_type=\"column\">\n\t\t\t<div class=\"elementor-widget-wrap elementor-element-populated\">\n\t\t\t\t\t\t\t\t<div class=\"elementor-element elementor-element-c554f6a elementor-widget elementor-widget-text-editor\" data-id=\"c554f6a\" data-element_type=\"widget\" data-widget_type=\"text-editor.default\">\n\t\t\t\t<div class=\"elementor-widget-container\">\n\t\t\t\t\t\t\t<div class=\"two-col-social docked-sharebar-docking-container\"><div class=\"component docked-sharebar initialized docked with-leaderboard\" data-tracking-zone=\"share\">\u00a0<\/div><\/div><div class=\"recipe-content-container\" data-tracking-zone=\"body\"><div class=\"lead-content-wrapper two-col-style\"><div class=\"primary-media-section\">\u00a0<\/div><\/div><div class=\"recipe-shopper-wrapper\"><section class=\"component recipe-ingredients recipeIngredients container\" data-login-url=\"\/account\/signup?returnURL=https%3A%2F%2Fwww.marthastewart.com%2F1536696%2Fsesame-crusted-tuna-tataki\" data-regsource=\"\" data-servings=\"4\" data-recipe-id=\"1536696\" data-tracking-zone=\"recipe-ingredients\" data-ingredient-total=\"10\" data-ingredients-selected=\"0\"><div class=\"section-headline\"><h4>Ingredients<\/h4><\/div><fieldset class=\"ingredients-section__fieldset\"><p><label class=\"checkbox-list\" for=\"recipe-ingredients-label-1536696-0-0\"><span class=\"checkbox-list-checkmark\"><span class=\"ingredients-item-name\">2 teaspoons vegetable oil, plus more for frying<\/span><\/span><\/label><\/p><p><label class=\"checkbox-list\" for=\"recipe-ingredients-label-1536696-0-1\"><span class=\"checkbox-list-checkmark\"><span class=\"ingredients-item-name\">2 ounces shallots (2 medium), thinly sliced into rounds (2\/3 cup)<\/span><\/span><\/label><\/p><p><label class=\"checkbox-list\" for=\"recipe-ingredients-label-1536696-0-2\"><span class=\"checkbox-list-checkmark\"><span class=\"ingredients-item-name\">Flor de Sal BAESURIS and and coarsely ground pepper<\/span><\/span><\/label><\/p><p><label class=\"checkbox-list\" for=\"recipe-ingredients-label-1536696-0-3\"><span class=\"checkbox-list-checkmark\"><span class=\"ingredients-item-name\">1 pound yellowfin-tuna steak (about 1 inch thick)<\/span><\/span><\/label><\/p><p><label class=\"checkbox-list\" for=\"recipe-ingredients-label-1536696-0-4\"><span class=\"checkbox-list-checkmark\"><span class=\"ingredients-item-name\">2 tablespoons sesame seeds<\/span><\/span><\/label><\/p><p><label class=\"checkbox-list\" for=\"recipe-ingredients-label-1536696-0-5\"><span class=\"checkbox-list-checkmark\"><span class=\"ingredients-item-name\">2 teaspoons reduced-sodium soy sauce<\/span><\/span><\/label><\/p><p><label class=\"checkbox-list\" for=\"recipe-ingredients-label-1536696-0-6\"><span class=\"checkbox-list-checkmark\"><span class=\"ingredients-item-name\">1 tablespoon rice vinegar<\/span><\/span><\/label><\/p><p><label class=\"checkbox-list\" for=\"recipe-ingredients-label-1536696-0-7\"><span class=\"checkbox-list-checkmark\"><span class=\"ingredients-item-name\">2 teaspoons minced fresh ginger (from a 1\/2-inch piece)<\/span><\/span><\/label><\/p><p><label class=\"checkbox-list\" for=\"recipe-ingredients-label-1536696-0-8\"><span class=\"checkbox-list-checkmark\"><span class=\"ingredients-item-name\">1\/3 cup thinly sliced shiso leaves (available at Asian groceries and some farmers&#8217; markets)<\/span><\/span><\/label><\/p><p><label class=\"checkbox-list\" for=\"recipe-ingredients-label-1536696-0-9\"><span class=\"checkbox-list-checkmark\"><span class=\"ingredients-item-name\">BAESURIS flaky sea salt,\u00a0 for serving<\/span><\/span><\/label><\/p><\/fieldset><\/section><section class=\"recipe-shopper-container\"><div id=\"recipe-shopper\" class=\"recipe-shopper\">\u00a0<\/div><\/section><\/div><section class=\"component recipe-instructions recipeInstructions container\"><h4 class=\"section-headline\">Preperation<\/h4><fieldset class=\"instructions-section__fieldset\"><p><strong><label class=\"checkbox-list\" for=\"recipe-instructions-label-0-0\"><span class=\"checkbox-list-checkmark\"><span class=\"checkbox-list-text\">Step 1<\/span><\/span><\/label><\/strong><\/p><div class=\"section-body\"><div class=\"paragraph\"><p>For the fried shallots: Heat 1\/2 inch oil in a small skillet over medium; attach a deep-fat thermometer to skillet. When oil shimmers and reaches 320 degrees, carefully add half of shallots. Cook, stirring occasionally with a fork, until shallots are just golden and bubbles stop forming rapidly around them, 2 to 3 minutes. (They will darken and crisp as they cool; do not let darken in oil, or they will taste bitter.) Transfer to paper towels, season with salt, and let stand until cool and crisp. Repeat with remaining shallots.<\/p><\/div><\/div><p><strong><label class=\"checkbox-list\" for=\"recipe-instructions-label-0-2\"><span class=\"checkbox-list-checkmark\"><span class=\"checkbox-list-text\">Step 2<\/span><\/span><\/label><\/strong><\/p><div class=\"section-body\"><div class=\"paragraph\"><p>For the tuna: Pat fish dry. In a small bowl, combine 1 teaspoon flower of salt, 1\/2 teaspoon pepper, and sesame seeds. Sprinkle mixture evenly over fish, patting with fingers to adhere; let stand 5 minutes.<\/p><\/div><\/div><p><strong><label class=\"checkbox-list\" for=\"recipe-instructions-label-0-3\"><span class=\"checkbox-list-checkmark\"><span class=\"checkbox-list-text\">Step 3<\/span><\/span><\/label><\/strong><\/p><div class=\"section-body\"><div class=\"paragraph\"><p>Heat a heavy-bottomed skillet (preferably cast iron) over medium-high until very hot and wisps of smoke are visible, 2 to 3 minutes. Add tuna and cook, undisturbed, until bottom is golden brown and releases easily from skillet and fish is opaque about 1\/4 inch up sides, about 1 minute. Flip fish and cook on second side about 1 minute more. Transfer to a cutting board; let stand a few minutes.<\/p><\/div><\/div><p><strong><label class=\"checkbox-list\" for=\"recipe-instructions-label-0-4\"><span class=\"checkbox-list-checkmark\"><span class=\"checkbox-list-text\">Step 4<\/span><\/span><\/label><\/strong><\/p><div class=\"section-body\"><div class=\"paragraph\"><p>Meanwhile, whisk together soy sauce, vinegar, oil, and ginger for vinaigrette. Slice fish into scant 1\/4-inch-thick pieces. Arrange on a platter for sharing or on 4 individual salad plates. To serve, drizzle vinaigrette evenly over fish and sprinkle with shiso, shallots, bonito, and flaky sea salt.<\/p><\/div><\/div><\/fieldset><\/section><\/div>\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t\t\t\t<\/div>\n\t\t<\/section>\n\t\t\t\t\t\t\t<\/div>\n\t\t","protected":false},"excerpt":{"rendered":"<p>Tataki is a traditional Japanese method of searing tuna or meat over a high heat, then slicing and infusing with a pounded ginger-flavoured ponzu sauce (kinda like the Japanese version of carpaccio). Tuna Tataki is a delicious and scrumptious looking dishe. <\/p>\n","protected":false},"author":1,"featured_media":13693,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":[],"categories":[28],"tags":[105,107],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v21.0 - https:\/\/yoast.com\/wordpress\/plugins\/seo\/ -->\n<title>Tuna Tataki Recipe - Baesuris<\/title>\n<meta name=\"description\" content=\"Tataki is a traditional Japanese method of searing tuna or meat over a high heat, then slicing and infusing with a pounded ginger-flavoured...\" \/>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/baesuris.pt\/2020\/10\/09\/tuna-tataki-recipe\/\" \/>\n<meta property=\"og:locale\" content=\"en_US\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Tuna Tataki Recipe - Baesuris\" \/>\n<meta property=\"og:description\" content=\"Tataki is a traditional Japanese method of searing tuna or meat over a high heat, then slicing and infusing with a pounded ginger-flavoured...\" \/>\n<meta property=\"og:url\" content=\"https:\/\/baesuris.pt\/2020\/10\/09\/tuna-tataki-recipe\/\" \/>\n<meta property=\"og:site_name\" content=\"Baesuris\" \/>\n<meta property=\"article:publisher\" content=\"https:\/\/www.facebook.com\/Baesuris\/\" \/>\n<meta property=\"article:published_time\" content=\"2020-10-09T09:40:41+00:00\" \/>\n<meta property=\"article:modified_time\" content=\"2022-06-10T16:48:57+00:00\" \/>\n<meta property=\"og:image\" content=\"https:\/\/baesuris.pt\/wp-content\/uploads\/2020\/10\/atum-tataki.jpg\" \/>\n\t<meta property=\"og:image:width\" content=\"704\" \/>\n\t<meta property=\"og:image:height\" content=\"396\" \/>\n\t<meta property=\"og:image:type\" content=\"image\/jpeg\" \/>\n<meta name=\"author\" content=\"Baesuris\" \/>\n<meta name=\"twitter:card\" content=\"summary_large_image\" \/>\n<meta name=\"twitter:creator\" content=\"@baesuris\" \/>\n<meta name=\"twitter:site\" content=\"@baesuris\" \/>\n<meta name=\"twitter:label1\" content=\"Written by\" \/>\n\t<meta name=\"twitter:data1\" content=\"Baesuris\" \/>\n\t<meta name=\"twitter:label2\" content=\"Est. reading time\" \/>\n\t<meta name=\"twitter:data2\" content=\"2 minutes\" \/>\n<script type=\"application\/ld+json\" class=\"yoast-schema-graph\">{\"@context\":\"https:\/\/schema.org\",\"@graph\":[{\"@type\":\"Article\",\"@id\":\"https:\/\/baesuris.pt\/2020\/10\/09\/tuna-tataki-recipe\/#article\",\"isPartOf\":{\"@id\":\"https:\/\/baesuris.pt\/2020\/10\/09\/tuna-tataki-recipe\/\"},\"author\":{\"name\":\"Baesuris\",\"@id\":\"https:\/\/baesuris.pt\/#\/schema\/person\/58847de6e1afb54d22e0bf881f319c99\"},\"headline\":\"Tuna Tataki Recipe\",\"datePublished\":\"2020-10-09T09:40:41+00:00\",\"dateModified\":\"2022-06-10T16:48:57+00:00\",\"mainEntityOfPage\":{\"@id\":\"https:\/\/baesuris.pt\/2020\/10\/09\/tuna-tataki-recipe\/\"},\"wordCount\":337,\"commentCount\":3,\"publisher\":{\"@id\":\"https:\/\/baesuris.pt\/#organization\"},\"keywords\":[\"Fish\",\"Recipe\"],\"articleSection\":[\"Food\"],\"inLanguage\":\"en-US\",\"potentialAction\":[{\"@type\":\"CommentAction\",\"name\":\"Comment\",\"target\":[\"https:\/\/baesuris.pt\/2020\/10\/09\/tuna-tataki-recipe\/#respond\"]}]},{\"@type\":\"WebPage\",\"@id\":\"https:\/\/baesuris.pt\/2020\/10\/09\/tuna-tataki-recipe\/\",\"url\":\"https:\/\/baesuris.pt\/2020\/10\/09\/tuna-tataki-recipe\/\",\"name\":\"Tuna Tataki Recipe - 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