Tataki-style tuna poke bowl with ginger soy butter
Hawaiian poke (pronounced po-kay) bowls come in many forms, tuna being the most typical topping. This seared tuna steak is inspired by Japanese tataki – a quick-searing method to caramelise the outside of fish or meat, keeping the inside raw. Tataki translates to ‘grind’ or ‘pound’ referring to the ginger that can be added along with vinegar to briefly marinade the meat before cooking. Instead, we have served the tuna with a soy sauce butter with grated ginger, garlic, honey, rice vinegar and sesame, along with pickled cucumber ribbons and rice seasoned with sesame.
Ingredients
Metric
Imperial
- 4 tuna steaks, sashimi-grade, patted dry with kitchen paper and chilled
- vegetable oil, for frying
SESAME RICE
- 300g of jasmine rice
- 1 tbsp of rice vinegar
- 1 tsp sesame oil
- 1 tsp honey
- 1 tbsp of toasted sesame seeds
GINGER SOY BUTTER
- 60g of unsalted butter
- 2 garlic cloves, finely grated
- 15g of ginger, finely grated
- 2 tbsp of light soy sauce
- 1 tbsp of honey
- 1 tsp toasted sesame oil
- 1 tsp rice wine vinegar
TO SERVE
- 2 spring onions, finely sliced
- 4 sprigs of fresh coriander leaves, leaves picked
- 2 tbsp of toasted sesame seeds, a mixture of white and black
- 1 small red chilli, finely sliced
- 1 lime, cut into wedges
Method
Cook the rice according to the packet instructions
- 300g of jasmine rice
To make the ginger soy butter, melt the butter in a small saucepan over a low heat. Add the garlic and ginger and cook gently for 1 minute until fragrant. Stir in the soy sauce, honey, sesame oil and rice vinegar. Simmer gently for a minute then remove from the heat
- 60g of unsalted butter
- 2 garlic cloves, finely grated
- 15g of ginger, finely grated
- 2 tbsp of light soy sauce
- 1 tbsp of honey
- 1 tsp toasted sesame oil
- 1 tsp rice wine vinegar
Preheat a heavy-based frying pan over a high heat. Add a generous splash of vegetable oil and once hot, sear the tuna steaks for 30 seconds on each of their 4 sides – chilling the fish before cooking and searing briefly means you’ll keep the inside raw. Remove and rest for 2 minutes, then sprinkle lightly with sea salt
- vegetable oil, for frying
- 4 tuna steaks, sashimi-grade, patted dry with kitchen paper and chilled
Once the rice is cooked, fold through the remaining ingredients and divide between bowls
- 1 tbsp of rice vinegar
- 1 tsp sesame oil
- 1 tsp honey
- 1 tbsp of toasted sesame seeds
Slice and add the tuna and garnish with the spring onions, coriander leaves, sesame seeds and red chilli. Drain and add the pickled cucumber, spoon over the warm ginger soy butter and serve with the lime wedges
- 2 spring onions, finely sliced
- 4 sprigs of fresh coriander leaves, leaves picked
- 2 tbsp of toasted sesame seeds, a mixture of white and black
- 1 small red chilli, finely sliced
- 1 lime, cut into wedges
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