I made Tuna, cooked with the tataki methood. And instead of having the typical glass of white wine i always have with sushi I tried a new thing. I bought a bottle of Beaujolais and a bottle of Cava.
Cava and champagne is really good with sushi. I am not much of a sparkling wine fan, but the sushi really made the wine interesting and vice versa.
The Beaujolais went very well with the sushi and the soy sauce, I recommend trying both the Beaujolais and Cava next time you make sushi.
- Fresh tuna steak
- Sesame seeds, black and white
- Little bit of salt and pepper according to taste
- Soy sauce
- Spring onion
- Fresh or pickled ginger
Put a bit of salt and pepper on the steak. Sear it on a dry hot non stick pan, about 10-15 seconds each side. Put it in a bowl filled with ice cold water for 10-20 seconds to stop the cooking.
Cover with sesame seeds on both sides, put in a aluminium and put in the freezer for an hour or more. You can lightly roast the seeds on a hot dry pan.
Slice it really thin and serve with soy, wasabi and ginger, bit of spring onion and I put a radish micro green in the soy for extra presentation.