Tuna Tataki

This recipe came from a place of experimentation, trying things that are supposed to work and making sure they do. These are ingredients that are commonly put together, but the sentiment lies in being able to produce something special at home.

It has quite a few components, so hang in there. The wasabi mayonnaise and lime dressing can both be made in advance.

Ingredients:

Tuna steak
Soy sauce
Miso Paste
Lemon or lime juice
Oil for cooking
Sesame seeds
Microgreens to garnish
Fried onions to garnish- homemade or store-bought

Wasabi mayonnaise:

Mayonnaise, Kewpie is the best but use what you have
Wasabi or wasabi powder
Lemon juice
Sugar

Miso Mushrooms:

Mushrooms, I used shimeji
Cooking oil
Miso paste
Butter
Honey

Lime dressing:

Lime juice
Lime zest
Soy sauce
Sugar
Chilli oil or chilli flakes

Method:

Coat the tuna steak in miso paste, soy sauce and your chosen acid. Leave to marinate for as long as possible, ideally overnight.
Combine the ingredients for the wasabi mayonnaise, adding sugar to taste. If you are using wasabi powder, mix it with water first to avoid clumps.
Mix together all the ingredients for the lime dressing, doing the same with the sugar.
If you need to fry up some crispy onions, now would be the time.
Sauté the mushrooms on a lightly oiled pan until crispy. Add butter, honey and miso paste to the pan and baste the mushrooms. Keep on low heat until plating.
Remove the steaks from their marinade and coat well in sesame seeds, making sure they are covered on all sides.
Heat a well-oiled pan until the oil begins to smoke slightly.
Press the steaks in to the pan, searing for a few minutes on each side. Do not cook all the way through.
Once cooked, leave to rest while you plate up.
Begin with the wasabi mayo, then the mushrooms.
Slice the steak against the grain and lay on top of the mushrooms.
Drizzle the dressing over the plate. Top with microgreens and crispy onions.