Provencal-Style Tuna Tataki Recipe Video
The dish I’m doing today, I hope, is an example of fusion cuisine done right. I’m using a classic Provencal combination of fresh tuna served over a very flavorful Blood Orange Tapenade Citronette. The style I’m using to prepare the tuna is classic Japanese sashimi technique called “Tataki.” This is my favorite way to eat tuna at my local Sushi Bar. They take the freshest tuna possible, give it a quick sear on all sides, slice it thin, and serve it with the traditional sushi garnishes; soy, wasabi, pickled ginger, etc.
I thought this “Tataki” method of cooking would be perfect to use with this delicious tapenade. I was right! It was amazing and incredibly easy. Bye the way, if you are afraid to try sushi (eeewwww, raw fish!) this is a great way to get over your fears. As I say in the clip, this is much closer in taste and texture to a rare piece of beef tenderloin than any fish you’ve had. I hope you can find some fresh tuna and give this a try. Enjoy!
Ingredients
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Editors Review
When done correctly this “Fusion” cuisine can result in some amazing dishes. This Italian meets Japanese dish of Provencal style Tuna Tataki is an excellent example of fusion cuisine done right. Chef John uses a classic Provencal combination of fresh tuna served over a very flavorful Blood Orange Tapenade Citronette but does this in the classic Japanese sashimi technique called “Tataki.” The tuna is seared on all sides and sliced thin. If you are afraid to try sushi this is a great way to get over your fearQuestions, Comments and Reviews
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