Tuna tataki a la plancha with marinated and grilled sun vegetables
Personnes
4
Difficulty
Easy
Preparation
30 min
Cooking
15 min
Budget
Pricey
Idéal avec Fleur de sel
Ingredients
- 400 G DE LONGE DE THON FRAIS ( ASSEZ ÉPAISSE )
- 1 AUBERGINE
- 1 À 2 COURGETTES
- 1 POIVRON ROUGE
- FLEUR DE SEL LE GUÉRANDAIS
- THYM CITRON
- 1 CITRON VERT
- 5 C À SOUPE DE SAUCE SOJA ARTISANALE
- 2 C À SOUPE DE MIRIN
- 3 C À SOUPE DE MIEL TOUTES FLEURS
- 1 C À CAFÉ D’HUILE DE SÉSAME
- 1 C À SOUPE DE GINGEMBRE RÂPÉ
- 1 CITRON VERT
- 4 C À SOUPE D’UN DUO DE GRAINES DE SÉSAME BLANC ET NOIR
Preparation
-
Start by preparing the marinade. Simply mix all the ingredients in a bowl.
-
Next, marinate the tuna, turning it so that it soaks in on both sides (if necessary, and depending on the shape, cut it into two or three thick slices).
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Once cooked, place the tuna in a container and cover with cling film.
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Place in the refrigerator for at least one hour.
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Meanwhile, rinse and thinly slice the vegetables.
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Brush each side with olive oil and sprinkle with lemon thyme leaves for flavor.
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Chill for a while.
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At the same time, start up your plancha or barbecue.
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Take your vegetables out of the fridge and cook, sprinkling them with fleur de sel during cooking.
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Now it's time to take your chilled tuna and drain it.
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Then roll it in the sesame seeds until it's covered.
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Heat it on both sides on a plancha or barbecue grill with oil, so that it doesn't stick (it must remain raw inside).
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When cooked, cut the tuna into thin slices.
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All that's left is to serve it with the grilled vegetables and a wedge of lime.
Tip: You can replace the mirin with cider vinegar and the sesame oil with walnut oil, for example.
For wild fish, don't hesitate to freeze them to eliminate parasites before cooking.
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