Spicy Tuna Tartare with Pickled Daikon (Tuna Tataki) is very simple to make, as most tataki dishes are. My tuna tataki has a kick of spiciness from gochujang (Korean chilli paste). The crunchy texture of pickled daikon contrasts beautifully with the soft flesh of sashimi tuna.
It can be served as a side or a starter.
- 150g / 5.3oz sashimi tuna (note 1)
- 40g / 1.4oz takuan (pickled daikon)
- 1 tbsp spring onion finely chopped
- ¾ tsp garlic grated
- 1 tsp soy sauce
- 1 tsp sesame oil
- 1 tsp gochujang (Korean chilli paste)
- Roasted white sesame seeds (optional)
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Cut the sashimi tuna into 7-10mm/¼-⅜” cubes.
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Cut takuan into 5mm/ 3⁄16” cubes.
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Put the tuna and takuan on a cutting board, forming a flat pile.
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Mince them further by repeatedly dropping the blade onto the pile (note 2). Occasionally mix the pile to distribute the takuan evenly.
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Add the spring onion and mix.
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Put the tataki mixture in a bowl, add the Flavouring ingredients, and mix well.
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Transfer the tataki to serving bowls/plates, shaping a dome if you wish. Sprinkle sesame seeds on top if using.
1. I used the lean red part of sashimi tuna. The colour of tuna flesh varies depending on the species and cut. If you use the fatty pink part of tuna (ōtoro), your tataki will be richer and the colour will be pinkish.
2. Use two knives if you wish.
3. Nutrition per serving assuming 2 servings.
serving: 130g calories: 156kcal fat: 6.2g (9%) saturated fat: 1.3g (7%) trans fat: 0g polyunsaturated fat: 2.1g monounsaturated fat: 2g cholesterol: 29mg (10%) sodium: 573mg (24%) carbohydrates: 6.2g (2%) dietary fibre: 2.1g (8%) sugar: 0.0g protein: 19.2g vitamin a: 4.3mcg (28%) calcium: 45mg (1%) iron: 1.4mg (5%) potassium: 449mg (13%)