Tuna tataki with Macadamia Nuts
Macadamia nuts are 100 percent cholesterol-free and are highly beneficial for reducing cholesterol levels. They’re also a rich source of vitamin A, iron, protein, thiamin, riboflavin, niacin and folates.
Ingredients500g sashimi-grade tuna (ask the fishmonger
for a long piece of loin) 1 cup macadamia nuts, roughly chopped ¼ cup lemon juice ¼ cup Japanese soy sauce* 2 tsp finely grated ginger 2 tsp sesame oil 3 spring onions, very finely sliced Extra virgin olive oil, for frying 2 red chillies, seeds removed, finely sliced MethodStep 1
Cut tuna into long, thick pieces about 3cm in diameter. Keep chilled until ready to sear. Step 2 Add macadamia nuts to a warm frying pan over a medium heat, toss and toast until golden. Set nuts aside. Step 3 In a small bowl combine lemon juice, soy sauce, ginger and sesame oil. Wash the spring onions well in water and squeeze to release the sticky onion juices. Step 4 Turn frying pan up to a high heat and add a drizzle of extra virgin olive oil. Sear the tuna for 30 seconds on each side. Leave to rest for a few minutes before slicing into thick pieces. Step 5 Layer tuna onto plates and sprinkle with toasted macadamias, spring onion and fine lengths of red chilli. Drizzle with the tataki sauce and serve. |
Hands-on Time: 25 minutes | Cooking time: 2 minutes
Serves: 4–5 Credit: Nadia Magazine Photography & Styling: Vanessa Lewis Tip: Tataki is a traditional Japanese method of searing tuna or meat over a high heat, then slicing and infusing with a pounded ginger-flavoured ponzu sauce (a basic sauce flavoured with citrus, such as yuzu or lemon, to serve in the sashimi style). |
