The dish Im doing today, I hope, is an example of fusion cuisine done right. Im using a classic Provencal combination of fresh tuna served over a very flavorful Blood Orange Tapenade Citronette. The style Im 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 youve had. I hope you can find some fresh tuna and give this a try. Enjoy!
|For recipe ingredients, please refer to the video.|
For recipe directions, please refer to the video.