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Skipjack tataki recipe by Sapmer

SKIPJACK TATAKI WITH FRESH GINGER

Préparation : 20 min Cuisson : 3 min Difficulté : easy Prix : $ $ $

TUNA STEAK SAUTEED IN HAZELNUT OIL Grilled AHI TUNA STEAK WITH LEMON ZEST AND ROSEMARY

Ingredients

Servings 2

  • 2 SAPMER Skipjack fillets
  • 2 tbls of salty soy sauce
  • 1 tbls of rice vinegar
  • 1/2 teaspoon of sugar
  • 1 fresh ginger root of 3/4 cm
  • 150 g of snow peas
  • 10 to 15 cherry tomatoes
  • 1 avocado
  • 1/2 lemon
  • Oil
  • Salt and pepper
Raw Skipjack fillet by Sapmer

Skipjack fillet

Much-appreciated product in Asia that is also winning the hearts of European gourmets, the Skipjack distinguishes itself by its pronounced taste and its deep red color.

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  • 1.

    Defrost Skipjack fillet as described below.

  • 2.

    Prepare the sauce: Peel and grate the fresh ginger. Add the soy sauce, rice vinegar and sugar, and then set aside.

  • 3.

    Place the snow peas in a pot of boiling water. Allow to cook for 5 minutes. Remove and plunge them immediately in ice-cold water to preserve their green color.

  • 4.

    Découpez les tomates cerises et l'avocat en deux. Réalisez de fines tranches avec l'avocat que vous arroserez aussitôt de jus de citron pour éviter qu'elles noircissent.

  • 5.

    Cut the cherry tomatoes and the avocado in half. Thinly slice the avocado and immediately sprinkle the avocado slices with lemon juice to prevent them from turning black.

  • 6.

    Sear the thawed Skipjack at high heat in a pan with some oil for 2 minutes on each side. Cut the fish into thin slices.

  • 7.

    Immediately serve the semi-cooked Skipjack fillet with the garnishing and sprinkle with sauce.

Conseils Pratique

HOW TO DEFROST THE TUNA