Silky slices of fresh fish meet a crisp, herb-laced fennel salad, while a sharp, citrusy ponzu-style dressing cuts through with brightness and bite in this Seared Tuna Tataki. A touch of premium first-draw soy by Lee Kum Kee adds an extra whisper of umami, enhancing each mouthful with subtle sweetness and layered savoury notes. Effortless yet refined, this dish works just as well for a laid-back dinner as it does for an impressive starter. Light, vibrant and textured, it’s seafood at its most elegant.
INGREDIENTS
- 500 g fresh tuna steaks
- 2 tbsp Lee Kum Kee Supreme Authentic First Draw Soy Sauce
- 1 tbsp mirin
- 1 tbsp rice vinegar
- 1 tsp sesame oil
- 1 fennel bulb, finely shaved
- 60 g rocket
- ½ red chilli, thinly sliced
- ½ handful fresh coriander
- ½ handful fresh mint
- 1 tsp toasted sesame seeds
DRESSING
- 2 tbsp Lee Kum Kee Supreme Authentic First Draw Soy Sauce
- 1 tbsp lime juice
- 1 tbsp rice vinegar
- 1 tsp honey
- 1 clove garlic, crushed
- 1 tbsp canola oil
INSTRUCTIONS
- In a shallow dish, mix the soy sauce, mirin, rice vinegar and sesame oil. Add the tuna and turn to coat. Set aside at room temperature for 10 minutes.
- For the dressing, whisk together soy sauce, lime juice, rice vinegar, honey, garlic and canola oil. Set aside.
- Toss the shaved fennel with rocket, chilli, coriander, mint and sesame seeds in a large bowl. Chill until ready to serve.
- Heat a non-stick frying pan over high heat. Remove tuna from marinade, pat dry, and sear for 20–30 seconds per side until edges are coloured but the centre remains rare. Rest for 5 minutes.
- Slice tuna thinly. Divide fennel salad between plates, top with tuna and drizzle with dressing. Finish with freshly ground black pepper if desired.
