Tuna tataki with sesame seeds and oriental cucumber rolls

In Japan, people are fascinated by different preparation methods and have turned preparing different types of dishes into an art. One of these Japanese preparation methods is Tataki. Tataki means serving meat or fish almost raw.

The meat is first grilled briefly over high heat and then marinated and served in thin slices. Because you are basically eating a raw product, freshness and quality are very important.

We made this tataki from tuna. There are different types of tuna available and each tuna species has its own characteristics.

We gave the dish an extra touch with a smoke infuser. Hence the smoke.

Durability

Tuna has been a point of discussion within the catering industry and in the restaurant world for years. This mainly concerns the bluefin tuna. This tuna species, which can grow up to 5 meters long, is very popular in Japan and America. Mainly because of the high fat content in the meat. However, due to its enormous popularity, this tuna species is overfished, making it rare. So rare, in fact, that a record $2.7 million was recently paid for a bluefin tuna in Japan.

If you are aware of the declining population, it is also not responsible to eat it. You better opt for the yellowfin tuna. This tuna species is still widely represented in the oceans.

The bluefin tuna is the king of the tuna species and has a high fat percentage, which is why it is very popular in Japan. Ask your local fishmonger for advice if you buy a piece of tuna, and also indicate how you want to prepare the tuna.