Maguro Tataki (Tuna Tataki)

Prep Time 10 minutes

Cook Time 10 minutes

Servings 2


100g of maguro Yellowfin or bonito tuna fillets

½ tbsp grated ginger

30g peeled daikon radish, grated

½ spring onion, sliced thinly

1 leaf shiso, sliced thinly

Ponzu Sauce

200ml tamari

150ml yuzu juice

75ml fresh orange juice

75ml fresh lime juice

20g katsuobushi (bonito flakes)

10x3 cm piece of kombu


Mix all of the ponzu ingredients together, and allow to steep for 2 days at room temperature. Strain out the kombu and bonito flakes.

Prepare an ice bath. Prepare a baking tray with a wire cooling rack fitted on top of it. Lightly season all sides of the tuna with salt. Using a torch, torch all sides of the tuna. Once each side becomes a little bit caramelised, plunge the tuna immediately into the ice water to prevent it from overcooking.

Slice the tuna into ¾ cm slices. Arrange the slices on a plate and sprinkle the ponzu sauce generously over top of the tuna slices. Garnish with the grated daikon radish, the grated ginger, shiso and spring onion.


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