Tuna Tataki with Japanese miso sauce is a mix of tuna tataki and grilled tuna with Miso sauce. I admit that I am a fan of tataki and I wanted to add miso. This dish, naturally gluten-free, is distinguished by its marinade rich in white miso, gluten-free soy sauce, and mirin, which brings sweetness and complexity. Once seared, the tuna retains its softness while being subtly caramelized on the outside. This quick and easy recipe is ideal for those who like simple ingredients.

Japan

Tuna Tataki with miso sauce

Preparation time 5 mins Cooking time 1 mins Total time 6 mins Difficulty: Beginner Servings: 4

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Author: Gluten Escape

Ingredients

Servings

• 2 steaks of tuna, sashimi quality, approximately 400 g (if you have tuna, freeze it beforehand for 24 hours.)

• 2 Tbsp white miso paste (shiro miso, gluten-free)

• 1 tbsp gluten-free soy sauce

• 1 Tbsp mirin (Japanese rice wine)

• 1 Tbsp of sugar

• 1 Tbsp of vegetable oil

• 1 green onion (minced)

• Sesame seeds (for garnish)

Preparation

1. Prepare the marinade: In a bowl, mix the miso paste, soy sauce, mirin and sugar until smooth.
2. Tuna marinade: Coat the tuna steaks with the marinade, making sure to coat them well. Cover and marinate in the refrigerator for 30 minutes to 1 hour.

3. Cooking tuna: Heat vegetable oil in a skillet over medium-high heat. Remove the tuna from the marinade (reserving a little for later) and sear for 20 to 30 seconds on each side, until lightly browned but still raw in the center.

4. To serve: Arrange the grilled tuna on a plate, drizzle with a little remaining marinade, and garnish with sliced ​​green onion and sesame seeds.

Tags: tuna tataki, Japanese tuna, miso tuna

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