A friend made me tuna carpaccio ages ago and it was so good I still remember the taste! He wouldn't share his recipe so I tried my own (with some Togarashi of course!). I don't want to be selfish with it and so here it is! Let me know what you think!
Ingredients
1 Tbs mirin
2 Tbs soy sauce
1 1/2 Tbs sweet soy sauce
1 Tbs rice wine vinegar
1 Tbs ginger (grated or paste)
1 tsp chilli flakes or sliced red chillis
1/2 lime
1/2 Tbs sesame seed oil
1/4 lb of the freshest tuna steak you can find. Seriously, find a fishmonger rather than buy it from a store.
Process
1. Mix all the ingredients together in a jar and shake. Taste and adjust the seasoning as needed. If you like your marinade sweeter add more mirin and sweet soy sauce. For a saltier taste add more soy sauce.
2. Use 3/4 of the marinade to marinate the tuna for 20-30 minutes right before cooking.
3. Heat a non-stick grill pan and rub a little vegetable oil on it. Let it get hot. Place the tuna on the grill pan for about a minute each side.
4. Take off the heat and place it back for a few minutes in the marinade. This step allows the tuna to take in more flavour and really makes a difference. Slice thinly with a sharp knife.
5. Arrange on a plate and then drizzle some of the marinade over the top. Decorate with some Togarashi and serve with a side salad.
The marinade can also be used as a dressing and its great on a salad with mango and peanuts. Hope you try this and ket me know what you think!
Yumm!!!
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