with chef Vũ Anh Đức from Sheraton Hanoi Hotel

Tuna tataki is a yellowfin/ahi tuna lightly seared and served rare with citrus-based soy sauce. It is very easy and quick to prepare, and is a light yet flavorful appetizer to start a meal. Enjoy!

Ingredients: serves 4

• 250g tuna
• 5g black roe
• 5g red roe
• 1 cucumber
• 1 red onion
• 50g mayonnaise
• 1 egg
• 50ml soy sauce
• 50g perilla
• 50g coriander
• 50g peppermint
• 50g dill
• 1 red radish
• 1 beetroot
• 1 chili
• 1 lemon
• 300ml olive oil
• 5g Agar powder
• 1 bunch of Vietnamese balm
• White vinegar, salt and pepper to taste

  Head chef Vũ Anh Đức

   

Method:

• Cut tuna into rectangular pieces. Marinate with soy sauce for 5 minutes then sauté.
• Slice sautéed tuna into thin slices.
• Peel and mince cucumber. (Take the core out before mincing).
• Take out the seeds then mince chili.
• Mince red onion.
• Boil egg and mince the egg white.
• Mix minced ingredients (cucumber, chili, red onion and egg white) with salt, pepper, lemon juice, lemon zest, mayonnaise and olive oil to make cucumber pickle.
• Mix both black and red roe with mayonnaise.
• Boil beetroot then peel the skin and grind well with salt and pepper.
• Pick small leaves of perilla, coriander, peppermint and dill to decorate.
• Pick Vietnamese balm leaves. Wash and boil the leaves then grind them with vinegar, salt and pepper.
• Heat soy sauce with sugar and agar powder then put it into small moulds and place in the fridge to make soy sauce jelly cubes.
• Slice red radish thinly and soak in cold water.

Serving:

• Put ground beetroot into the dish, then cucumber pickle. Place tuna slices into the dish. Put on some Vietnamese balm sauce, roe and mayo sauce and soy sauce jelly cubes. Decorate with small leaves of perilla, coriander, peppermint and dill.

You can sample the dish at Sheraton Hanoi Hotel, K5 Nghi Tàm, 11 Xuân Diệu St, Tây Hồ Dist, Hà Nội. Tel: +(84)4 3719 9000. Website: sheraton.com/hanoi, sheratonhanoi.com.