Sesame-crusted tuna tataki (seared tuna)

Tataki is a cooking method, not the name of the dish. Fish/meat a very quick stir fry pan/Sears on fire, while inside, it remains moist, then cut into slices. Fast, simple and very tasty.

This quick method of cooking tuna makes me happy, because after long heat treatment it loses its taste and its structure. Is similar to canned, but we do not need it.


• Steaks tuna,

• Optional sesame seeds (I mix black and white)

• Vegetable oil.

How to do:

0. Point zero about choosing the right fish. The tuna should be firm, with uniform bright red/pink color, without spots. No fishy smell, most from the meat smell.

If you are using frozen steaks, then defrost the day before in the fridge. If I bought a chilled steak recommend cooking the same day, otherwise the fish will dry out and lose its taste, and in General to deteriorate.

1. The fish dry with paper towels of excess moisture. Please, just don’t wash. Ideally, if the steaks are thick and about 3 cm, at least 2 cm can fry Them whole on two sides, and can be cut into cubes with sides about 3 cm and fry on all four sides. You can roll them in sesame seeds, you can roast without it.

Slice the steaks on the bars transversely to the fibers, then to cut the finished dish was not visible veins. If you appearance is not important, then do not bother the fiber direction.

Then you need to sprinkle the fish with olive oil and thoroughly coat it, allow to soak 5 minutes. Tuna loves oil, so it becomes more juicy. According to your taste you can season the steak, but personally I don’t even add salt, as then the fish is served with spicy sauces.

2. The pan is very good to warm up, then make the fire slightly less than the maximum.

3. While heated pan, pour the sesame seeds in a wide flat dish and dip them in the fish from all sides. Fish direct press down to the grains that they are well stuck.

4. Pour into the pan a little oil, fry the tuna: wedges on each side for 30 seconds, whole steaks on each side for 1 minute. Sesame seeds should be Golden. Put the fish on a paper towel to excess oil is gone.

5. Cut the fish into very sharp knife (otherwise you’ll start to fall apart) slices no thicker than 1 cm.

I like to serve this fish in a bowl with rice/quinoa, soy edamame beans, seaweed, mango and avocado, definitely Dobrev spicy sauces. Also, this tuna is perfect in salad Nicoise.

Tuna salad, mozzarella and tomatoes

A quick dish with a great game of flavors.

Recipe for 2 servings:

1. a small red onion cut into thin rings or a quarter of a large onion cut into half rings, marinate in wine or apple cider vinegar for 15-30min.

2. filling “vinaigrette”. The recipe has already written, but I repeat. Mix into an emulsion 5-6st. L. olive unrefined oil + 2st. L. balsamic vinegar + 2st. L. lemon juice + 1stl. L. honey or any neutral sweet syrup + optional 1H. L. Dijon mustard + salt and pepper to taste. The sauce should be oily, pleasantly sweet and sour with spicy notes of mustard.

3. collect the salad. Salad mix (50-70g) or any neutral taste salad wash, dry. We throw a generous handful of salad on plates, cut in half or into quarters 10 cherry tomatoes and spread on top, 10-15 balls of mini mozzarella dried on a paper towel from the brine, cut in half and spread to the tomatoes, all seasoned with dressing. Then 150-200 g of tuna in oil (ideally without salt) is distributed on plates, then pickled onions, olives of your favorite variety and 5 basil leaves for each plate. Optionally, you can put some capers. Serve beautifully just like that, but it’s tastier to mix it all;)

Crackers with tuna, poached egg and guacamole

For 4 small sandwiches you will need 1 can of tuna in its own juice( 200 gr.), 1 avocado, 1/2 tomato, 1/2 red onion, 4 buns, a little sauces and spices, and do so:

Buns here will suit any. I made yeast-free, as I usually use for burgers (recipe hereCut in half, dry in toaster/frying pan/oven until crisp.

Here I make a simplified version of guacamole, and not with lime, but with lemon juice, because it goes more with tuna. Chop 1 avocado with a fork, add 1/2 large tomato, cut into cubes (it is better to drain the liquid), 1/2 small head of red onion cut very finely and add to the rest of the ingredients. Squeeze the juice of 1/3 lemon, mix everything, add salt and pepper to taste.

Tuna dip: chop the tuna with a fork (no liquid, just pulp), after grinding add 2-3 tsp.Greek yogurt/low-fat sour cream and 1 tsp. Dijon mustard. Need a thick creamy consistency.

Cook a poached egg (recipe here).

We collect the sandwich: spread a little cream cheese/feta on the bottom bun, then spread the guacamole, then the tuna paste, poached egg on top, season with salt and freshly ground pepper, close the second bun. You can sprinkle with green onions, it also fits well here.

This dish will appeal even to meat eaters;)