TUNA TATAKI

 
 

TUNA TATAKI

One of my favourite Japanese dish

of all time, the simplicity behind the

Tataki is ridiculous and that’s what

makes it so special. It’s all about having

the freshest ingredients and having a very

sharp knife to show you respect the life of

the tuna you’re about to stuff your face with.

STEPS


PONZU SAUCE


Mix all the ingredients in a small mixing

bowl and set aside at room temperature.


TUNA


Season the tuna with salt and pepper,

in a hot skillet, sear the tuna on all

surfaces and set aside in the fridge

to cool down.


With a sharp slicing knife, cut thin

slices of tuna.


Enjoy!!

INGREDIENTS


PONZU SAUCE


1 Tablespoon fonzu sauce

1 Teaspoon soy sauce

1 Teaspoon sesame oil

2 Tablespoons green onions (sliced)

1 Tablespoon Shallot (finely diced)

1 Tablespoon ginger

1 Tea spoon green chili

1 ml High concentrate cannabis oil

TUNA


150 gr of fresh tuna

(Albacore, Yellow tail, Blue fin)

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Laurent Dagenais