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.
Mix all the ingredients in a small mixing
bowl and set aside at room temperature.
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.
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
150 gr of fresh tuna
(Albacore, Yellow tail, Blue fin)