Tuna Tataki with avocado salad and basil foam

Ingredients

• 400 g (1 block)sashimi-quality tuna fillet
• to tastesea salt and freshly ground black pepper
• 1 tbspneutral oil, such as sunflower oil
• 3 tbspsoy sauce
• 1 tspsesame oil
• juice of 1lime
• 1 tsphoney
• 2ripe avocados
• juice of halflime
• halfred onion, finely chopped
• 1 handfulrocket
• 1 tbspolive oil
• 1 bunch (approximately 20 g)fresh basil
• 150 mlwhole milk
• 1 tbspsesame seeds, white or mixed
• to tastered chilli, thinly sliced (optional)

Instructions

1. 1

   Prepare the tuna

   Take the tuna out of the fridge and leave it at room temperature for 10 minutes. Pat it dry with paper towels, then season all over with sea salt and freshly ground black pepper.

2. 2

   Sear the tuna

   Heat a frying pan over the highest heat until very hot. Add a splash of neutral oil and sear the tuna for 30 to 45 seconds per side; the outside should cook while the centre stays raw and deep red. Let it rest briefly, then slice into pieces about 1 cm thick.

3. 3

   Mix the marinade

   Combine the soy sauce, sesame oil, juice of 1 lime and 1 tsp honey. Briefly place the sliced tuna in the marinade while you finish the other components, for no more than 5 minutes.

4. 4

   Make the salad

   Dice the avocados and mix them with the juice of half a lime, finely chopped red onion, a handful of rocket and a drizzle of olive oil. Season with salt and pepper.

5. 5

   Blend the basil

   Blanch the basil in boiling water for 20 seconds, then cool it immediately in ice water. Squeeze it dry and blend with 150 ml whole milk and a pinch of salt until smooth and green. Strain the mixture and warm it gently in a saucepan.

6. 6

   Make the foam

   Just before serving, use an immersion blender or milk frother to turn the warm basil mixture into an airy foam.

7. 7

   Plate and serve

   Divide the avocado salad among the plates and arrange the tuna slices overlapping beside it. Spoon the basil foam over the tuna and garnish with sesame seeds, a few drops of soy sauce and, if using, thin slices of red chilli. Serve immediately so the foam stays airy and the tuna is at its best.

What is tuna tataki?

Tataki is a Japanese-inspired way of preparing fish or meat with a very brief sear, leaving the centre largely uncooked. Here, sashimi-quality tuna is sliced and paired with a fresh avocado salad and a foamy basil sauce.

The contrast is what makes this version work: warm, browned edges against cool, deep-red tuna, creamy avocado and a light, aromatic topping. Keep the sear short and serve promptly for the best texture.

Nutrition and macros by portion

The nutrition label shows one serving as written: 370 calories, 31g protein, 20g carbs, 23g fat.

The tuna supplies most of the protein, while avocado, olive oil and the searing oil contribute much of the fat. Carbohydrate comes mainly from the avocado, with smaller amounts from the milk, honey and vegetables. For a more balanced plate, serve it with steamed rice or extra vegetables; nutrition figures are estimates and will vary with the tuna, soy sauce and amount of seasoning used.

Choose the tuna carefully

Fish quality: use tuna specifically sold as sashimi-quality and keep it chilled until you are ready to cook. Patting it dry helps it make good contact with the hot pan.

Even shape: a block with a fairly even thickness sears more consistently. If one end is much thinner, watch it closely so it does not cook through.

A very fast sear

Hot pan: let the frying pan become very hot before adding the oil and tuna. This helps colour the outside quickly without extending the cooking time.

Short contact: sear for 30 to 45 seconds per side, as directed. The outside should be cooked while the inside remains raw and deep red; avoid leaving the fish in the pan while you prepare other ingredients.

Keep the marinade brief

Balanced flavour: soy sauce brings saltiness, sesame oil adds a toasted note, and lime and honey round out the marinade. Mix it before adding the sliced tuna so the pieces can be coated quickly.

Timing: leave the tuna in the marinade for no more than 5 minutes. Longer soaking can make the delicate slices too salty and obscure their clean flavour.

Build the salad for contrast

Ripe avocado: choose fruit that yields gently to pressure but still holds its shape when diced. Lime juice adds brightness and helps keep the pieces looking fresh.

Fresh accents: finely chopped red onion and rocket bring crispness and a peppery edge. Fold them through gently so the avocado stays in distinct pieces.

Make the basil foam

Blanch and cool: blanch the basil for 20 seconds, then transfer it straight to ice water as the method directs. This quick cooling stops the cooking and helps retain a vivid green colour.

Smooth finish: squeeze the basil dry before blending it with the milk and salt, then strain the mixture. Warm it gently and froth just before plating; boiling or frothing too early can cost the sauce its light texture.

Serve it straight away

Plating: divide the avocado salad between the plates, overlap the tuna slices beside it, then spoon on the foam. Sesame seeds, a few drops of soy sauce and optional red chilli finish the dish.

Pairing: serve as a light main with steamed rice or a simple vegetable side if you want a more substantial plate. Bring it to the table immediately, while the foam is airy and the tuna is freshly seared.

Recipe notes & tips

• Dry the tuna thoroughly before it goes into the hot pan.
• Have the marinade and salad ingredients ready before you start searing.
• Use a timer to keep each side within the 30-to-45-second searing window.
• Cool the basil immediately in ice water after blanching.
• Strain the basil mixture before warming it for a smoother foam.
• Froth the basil mixture just before serving.

Variations

• Add citrus: use a little extra lime in the salad for a sharper finish.
• Bring the heat: add thinly sliced red chilli as the recipe suggests.
• Change the seeds: use white or mixed sesame seeds for the garnish.
• Make it a bowl: serve the salad and tuna over steamed rice.
• Add crunch: accompany the plate with crisp cucumber slices.

Common mistakes to avoid

• Damp tuna: it can steam rather than sear; pat it dry before seasoning.
• Pan not hot enough: the fish may cook for too long before colouring; heat the pan thoroughly first.
• Overcooking: the centre will lose its raw, deep-red texture; stick to 30 to 45 seconds per side.
• Long marinade: the slices can become too salty; keep the soak to a maximum of 5 minutes.
• Skipping the ice bath: the basil can lose its bright colour; cool it straight after blanching.
• Frothing too early: the foam may collapse before serving; froth it at the last moment.

How to store

For the best texture, serve the tuna and foam immediately. Keep any leftovers covered in the fridge and use within 1 day; store the components separately where possible, and do not reheat the tuna if you want to preserve its rare centre.

Frequently asked questions