Go Back
–+ servings
Tuna-Tataki mit Sesam-Kruste, Avocado und Wasabi-Creme auf einem weißen Teller, dazu eine Flasche Seifried Grüner Veltliner 2022 aus Nelson, Neuseeland – serviert an einer Strandbar in der Algarve mit Meerblick und Angler im Hintergrund.

Tuna Tataki with Sesame, Wasabi Cream, and Avocado

Sesame-crusted sashimi tuna, seared for 30 seconds per side, then sliced immediately: tuna tataki with creamy wasabi sauce, ripe avocado, and a ponzu dressing—ready in 20 minutes. Pair it with the Seifried Estate Nelson Grüner Veltliner 2022, whose white pepper notes echo the sesame and whose lively acidity complements the ponzu.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 5 minutes
Cooling time 10 minutes
Total Time 30 minutes
Course Fish & Seafood, Japanese cuisine
Cuisine Asian fusion, International, Seasonal
Servings 2 people
Calories 460 kcal

Equipment

  • 1 Schwere Pfanne (Edelstahl oder Gusseisen) für maximale Hitze
  • 1 Scharfes Messer (Sashimi-Messer oder sehr scharfes Kochmesser)
  • 1 Flacher Teller zum Wälzen im Sesam
  • 2 flache Teller oder Platten zum Servieren

Ingredients
  

FOR THE TUNA TATAKI:

  • 300 g Tuna Sashimi-grade, back fillet – “Maguro”
  • 2 Tablespoon of black sesame seeds
  • 2 Tablespoon of white sesame seeds
  • 1 tablespoon sesame oil roasted
  • Fleur de Sel

FOR THE WASABI CREAM:

  • 3 Tablespoons of crème fraîche
  • 1 –2 tsp wasabi paste according to desired heat level
  • juice of half a lime
  • A pinch of sea salt

FOR THE PONZU DRESSING:

  • 2 Tablespoon soy sauce
  • 1 tablespoon of fresh lime juice
  • 1 Teaspoon sesame oil roasted
  • 1 teaspoon of honey

FOR SERVING:

  • 1 ripe avocado cut into thin slices
  • 2 spring onions thinly sliced into rings
  • Fresh cilantro leaves
  • Black sesame seeds
  • lime wedges
  • Fleur de Sel

Instructions
 

PREPARE THE SESAME CRUST:

  • Mix black and white sesame seeds on a flat plate.
  • Pat the tuna fillet dry and lightly season with salt.
  • Roll in the mixed sesame seeds—coat all sides evenly and press gently.

SEARING TATAKI:

  • Heat the pan over high heat—it must be very hot before you add the fish.
  • Add the sesame oil and immediately add the tuna.
  • Sear for exactly 30 seconds per side—golden brown and crispy on the outside, completely raw on the inside.
  • Remove from the pan immediately and place in the refrigerator for 10 minutes.

WASABI CREAM:

  • Mix the crème fraîche, wasabi paste, lime juice, and salt until smooth.
  • Taste it: The sauce should be creamy with a distinct but not overpowering spiciness.

PONZU DRESSING:

  • Mix together the soy sauce, lime juice, sesame oil, and honey. Season to taste.

SERVE:

  • Cut the tuna across the grain into even slices about 5 mm thick.
  • Arrange the avocado slices in a fan shape on the plates.
  • Arrange the tuna slices so they overlap slightly, placing them both on top of and next to the avocado.
  • Spread small dots of wasabi cream over the tuna.
  • Drizzle the ponzu dressing over everything.
  • Sprinkle spring onion rings, cilantro leaves, and black sesame seeds on top.
  • Arrange lime wedges on top and finish with fleur de sel.
  • Serve the Seifried Nelson Grüner Veltliner well chilled at 8–10 °C.

SIDE DISHES:

  • Steamed Jasmine Rice with Sesame Oil
  • Or: Asian Cucumber and Wakame Salad

Nutrition

Calories: 460kcalCarbohydrates: 10gProtein: 38gFat: 28g
Keyword Avocado, Grüner Veltliner, Nelson, New Zealand, no-cook, Ponzu, Seifried, Sesame, Summer Recipe, Tuna, Tuna Tataki, Wasabi
Habt Ihr das Rezept ausprobiert?Lasst uns wissen ob es Euch gefallen hat