Canadian Albacore Tuna Tataki

Prepared by Hidekazu Tojo, Executive Chef and Owner of Tojo’s Restaurant, Vancouver, British Columbia.

Serves 4

1 lb. (500 g) Albacore Tuna Fillet and cut into 2-inch/5 cm by 3 inch/7.5 cm segments
1 tsp (5 ml)Sea Salt 2 cloves garlic, finely minced
2 Tsp (30 ml) sake,
juice of 2 lemons,
light shoyu, equal amount to lemon juice
1 cup (250 ml) shredded daikon
2 Tsp (30 ml) grated daikon mixed together with 1/2 tsp/2.5 ml Japanese red chile pepper
2 Tbs (30 ml) finely minced ginger 2 green onions – finely minced

  1. Lightly sprinkle salt over tuna fillets.
  2. With oven tongs, hold tuna fillets over gas flame or hot electric element to sear tuna lightly, just enough to colour tuna (alternatively, you can use a kitchen blow torch.)
  3. Immerse filets into ice cold water bath to cool.
  4. Remove, dry well, and slice into 1/2 inch (1 cm) thick slices.
  5. In a large mixing bowl, mix together garlic, sake, lemon juice, and shoyu.
  6. Add tuna slices and marinade for 1 minute.
  7. To assemble- place small pile of shredded diakon radish on each of four serving plates.
  8. Remove tuna from marinade and divide equally onto each pile of prepared shredded daikon.
  9. Garnish each with a small amount of grated daikon mixture, minced ginger, and green onion.
  10. Add cress or sprouts if desired and serve.

Preparation Time: 10 minutes