«Tuna Tataki with Fig Chutney»
Ingredients:
Tataki:
500 g tuna
500 ml soya sauce
Zest of 1 lemon
100 ml mirin
100 ml rice vinegar
Juice of 2 lemons
10 g grated ginger
Olive oil to taste
Salt to taste
Fig Chutney:
10 fresh figs
½ small onion
50 g butter
80 ml apple cider vinegar
Salt to taste
Pepper to taste
1 cinnamon stick
Tataki:
500 g tuna
500 ml soya sauce
Zest of 1 lemon
100 ml mirin
100 ml rice vinegar
Juice of 2 lemons
10 g grated ginger
Olive oil to taste
Salt to taste
Fig Chutney:
10 fresh figs
½ small onion
50 g butter
80 ml apple cider vinegar
Salt to taste
Pepper to taste
1 cinnamon stick
Prepartion Tataki:
Place the soya sauce, lemon zest, mirin, rice vinegar, grated ginger and lemon juice in a bowl. Mix together well and set aside. Cut tuna into small chunks and season with salt. Warm a sauté pan, add the olive oil, then the tuna, and brown on both sides. Remove the tuna and leave to cool. Once it is cool, place the tuna in the marinade and leave to marinade.
Preparation Fig Chutney:
Warm the butter. Gently fry the onion until brown and soft. Cut the fresh figs into large cubes, add them to the pan, along with the cinnamon stick. Reduce the heat and leave to cook, stirring occasionally. Flavour with apple cider vinegar. Remove from the heat and leave to cool. Serve the tataki with the fig chutney.
Place the soya sauce, lemon zest, mirin, rice vinegar, grated ginger and lemon juice in a bowl. Mix together well and set aside. Cut tuna into small chunks and season with salt. Warm a sauté pan, add the olive oil, then the tuna, and brown on both sides. Remove the tuna and leave to cool. Once it is cool, place the tuna in the marinade and leave to marinade.
Preparation Fig Chutney:
Warm the butter. Gently fry the onion until brown and soft. Cut the fresh figs into large cubes, add them to the pan, along with the cinnamon stick. Reduce the heat and leave to cook, stirring occasionally. Flavour with apple cider vinegar. Remove from the heat and leave to cool. Serve the tataki with the fig chutney.