Tuna Tataki with Kinpira

Ease of Preparation: Easy

Yield: 4 servings

Chef Siobhan Detkavich is cooking for… Aquarius! So… what does an Air Sign with a ruling planet of Uranus eat? Cool, ruby red jewels of lightly seared tuna are crusted with black and white sesame seeds for a striking presentation in this very Aquarius dish! Kinpira is a Japanese method of cooking root vegetables, leaving them crisp-tender and packed with flavour!

Ingredients:

Kinpira:

• 8 ounces (227 g) burdock root, peeled
• 8 ounces (227 g) carrot, peeled
• 2 tablespoons (30 ml) sesame oil
• 2 tablespoons (30 ml) mirin
• 1 tablespoon (15 ml) soy sauce

Tuna Tataki:

• ½ cup (120 ml) raw white sesame seeds
• ½ cup (120 ml) raw black sesame seeds
• 4 6-ounce (170 g) tuna steaks
• Salt
• Vegetable oil, for searing

• Lime wedges, to finish
• Scallions, sliced on a bias, to garnish

Method:

For the Kinpira:

Cut the burdock into 2 12-inch (30 cm) pieces. Locate the non-fibrous end of the root.

Starting from the non-fibrous end, use a mandoline or sharp knife to carefully julienne the burdock, stopping where the tough part begins. Keep the cut burdock immersed in cold water until ready to cook.

Julienne the carrot on the mandoline.

In a large fry pan or wok over medium-high heat, warm the sesame oil until it begins to shimmer. Drain the burdock and pat dry, then sauté, tossing constantly, for 3-4 minutes, until just starting to wilt.

Add the carrots to the pan and stir-fry another minute, until the burdock and carrots just start to brown.

Add the mirin to the pan and stir-fry until the liquid is gone, around 20-30 seconds.

Add the soy sauce and stir-fry until the vegetables are crisp-tender, 1-2 minutes more.

Transfer the kinpira into a shallow, wide container and allow to cool to room temperature.

For the Tuna Tataki:

Mix the white and black sesame seeds together until well combined, then spread over a wide, shallow plate.

Pat the tuna steaks dry with a paper towel. Season both sides with salt.

Press both sides of the tuna into the sesame seeds and let stand for 5 minutes.

In a skillet over high heat, add a drizzle of oil and heat until almost smoking.

Add the tuna steaks, sesame-side down and sear for 15-20 seconds.

Flip the steaks to the other sesame crusted side and sear for another 15-20 seconds.

Immediately transfer the steaks to a grill rack set over a small tray.

Place tray in the refrigerator for 5-10 minutes.

To Serve:

Remove chilled tuna from refrigerator and slice thin.

Shape the kinpira into a log on a serving plate. Fan the slices of tuna tataki and place over the kinpira.

Garnish with scallions, squeeze lime over top. Serve extra lime wedges on the side.

Serve immediately.