Tuna tataki with black rice
Ingredients
For
4
personnes
- 250g black rice (Venere or Nerone)
- 400g of thick, extra-fresh tuna fillets
- 3 tablespoons of white sesame seeds
- 3 tablespoons of black sesame seeds
- 4 handfuls of oak leaves
For the marinade:
- 4 tablespoons of teriyaki sauce
- 1 clove of garlic, crushed
- 2 teaspoons of chopped lemongrass
- 2 teaspoons of grated ginger
- 3 tablespoons of traditional-style olive oil
- 1 tablespoon of sesame oil
- 1 lime
Tip
Reduce the tataki marinade in a frying pan to bring out the flavours!
Instructions
- Mix the marinade ingredients together, place the tuna fillets in the mixture and leave to marinate for 2 hours in the fridge, turning them over after an hour.
- Wash the lettuce. Shortly before the marinating time is up, cook the rice according to the instructions on the packet.
Drain the tuna fillets and set the marinade aside. Coat the fillets in the seeds
- pre-mixed sesame seeds. In a frying pan, sear the fish briefly over a high heat (a few seconds on each side), then slice the fillets.
- Arrange the dish, starting with 2 tablespoons of black rice, and place the oak leaves alongside, on which you will arrange the slices of tuna tataki. Drizzle with the marinade before serving.
Tip
Reduce the tataki marinade in a frying pan to bring out the flavours!
We recommend...
For this recipe, we recommend using a PDO huile d'olive d'Aix-en-Provence – olives maturées for its mild flavour and notes of sourdough bread, black olives, cocoa and cooked artichoke. Don’t have any? No problem, you can also use a PDO huile d'olive de Provence – olives maturées – or PDO huile d'olive de la Vallée des Baux de Provence – olives maturées – or a PDO huile d'olive de Corse – Oliu di Corsica – récolte à l'ancienne.
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