Tuna Tataki with Japanese Miso Sauce is a hybrid of tuna tataki and grilled tuna with miso sauce. I confess I'm a fan of tataki and wanted to add miso to it. This naturally gluten-free dish is distinguished by its marinade rich in white miso, gluten-free soy sauce, and mirin, which adds both sweetness and complexity. Once seared, the tuna retains its tenderness while being subtly caramelized on the outside. This simple and quick recipe is ideal for those who appreciate simple ingredients.

Tuna Tataki with Miso Sauce

Japan

Print the recipe

Pin Recipe

Preparation time: 5 minutes Cooking time: 1 minute Total time 6 minutes

Difficulty: Beginner Servings: 4

Ingredients

Servings

• 2 steaks , sashimi quality, approximately 400g (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 of mirin (Japanese rice wine)

• 1 tablespoon of sugar

• 1 Tbsp of vegetable oil

• 1 green onion (finely chopped)

• Sesame seeds (for garnish)

Preparation

1. Preparing the marinade: In a bowl, mix the miso paste, soy sauce, mirin and sugar until you obtain a smooth consistency.
2. Tuna marinade: Coat the tuna steaks with the marinade, making sure they are well covered. Cover and marinate in the refrigerator for 30 minutes to 1 hour.

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

4. Presentation: Arrange the grilled tuna on a plate, drizzle with some of the remaining marinade, and garnish with sliced ​​green onion and sesame seeds.

Keywords: tuna tataki, Japanese tuna, miso tuna

Rate this recipe