Tuna Tataki

International Kitchen for Japan

Ingredients

2 x 3oz Yellow fin tuna steaks

2 tbsp Dikon, diced

1 tbsp Celery, diced

1 tbsp Cucumber, diced

2 tbsp Shiso

1 tbsp Soy Sauce

1 tbsp Sesame Seed Oil

1 tsp Lime Juice

Method

In a very hot cast iron pan-without oil-sear the tuna on all sides. Remove from pan and allow the tuna to cool slightly before slicing it paper-thin.

In a small mixing bowl, combine remaining ingredients and spoon evenly over the sliced tuna. Serve and enjoy.