Tuna tataki

Ingredients for 4 people:

• 600 g bluefin tuna
• 200 g rice vinegar or mirin
• 100 g soy sauce
• ½ tbsp sugar
• 15 g fresh ginger, peeled and minced
• 30 g leek (only the white part)
• 1 tbsp sesame oil
• Maldon salt
• Mixed lettuce 
• Optional:
  • Wasabi powder

Preparation:

1. Remove the skin and cartilage from the tuna and cut it into regular rectangular pieces. Set aside.
2. To make the marinade: mix the soy sauce, vinegar, sugar and ginger. Add the finely chopped leek. Set aside.
3. Heat up the No Fat Grill.
4. Brush the tuna with sesame oil and brown it quickly on the No Fat Grill.
5. Try to cook only the first 3 mm of each side of the tuna steak; the centre should be left raw.
6. Remove the fish and marinate it in the fridge for 24 hours in the marinade.
7. Drain the tuna and cut it into pieces about 4 mm thick.
8. Dress the tataki with wasabi powder and a little Maldon salt.
9. Serve the tataki with mixed lettuce, which can be dressed with a little marinade.

Tips 

• It is important to freeze the tuna before preparing this dish. Bear in mind that the interior of the tuna is served raw. Freezing prevents anisakiasis.