Tuna Tataki with Zucchini Tabouli

Ingredients

• 200 g Fresh tuna (Cut into 1 cm thick slices)
• 2 c. à soupe Sesame oil (For the tuna marinade)
• 1 c. à soupe Soy sauce (Preferably light soy sauce)
• 1 zeste Lemon zest (Finely grated zest)
• 5 g Lemongrass (Finely chopped)
• 2 pieces Zucchini (About 300 g, peeled and cut into wide ribbons)
• 1 c. à soupe Olive oil (For quick cooking of the zucchini)
• 120 g Fine wheat semolina (fine couscous) (60 g per person, to be puffed in hot water)
• 1 pinch Salt
• 1 pinch Black pepper

Instructions

1. Prepare the tuna marinade

   In a shallow bowl, place the tuna, add the sesame oil, soy sauce, lemon zest and finely chopped lemongrass. Gently mix to coat the fish.

   Time: PT5M

2. Marinate the tuna

   Cover the bowl with plastic wrap and place in the refrigerator for 10 minutes to let the flavors infuse.

   Time: PT10M

3. Prepare the zucchini

   Peel the ends of the zucchini, then, using a vegetable peeler, create long thin slices (ribbons).

   Time: PT5M

4. Fluff the semolina

   Pour the semolina into a bowl, cover with boiling water (about 120 ml), cover and let rest for 5 minutes until fully absorbed.

   Time: PT5M

5. Sauté the zucchini ribbons

   Heat the pan over medium‑high heat, add the olive oil then the zucchini ribbons. Sauté for 1 minute on one side, quickly flip and cook another minute, keeping a slightly crunchy texture.

   Time: PT2M

   Temperature: 180°C

6. Sear the tuna (tataki)

   Heat a pan over high heat, add a drizzle of sesame oil. Place the marinated tuna, cook 1 minute skin side (or first side), flip and cook 1 minute on the other side. The center should remain pink and slightly raw.

   Time: PT2M

   Temperature: 200°C

7. Plate the dish

   Using the round cutter, form a circle of semolina in the center of the plate. Wrap the zucchini ribbons around the circle, place the tuna slices on top and garnish with a few extra ribbons.

   Time: PT3M

Nutrition Facts

Calories

512

Protein

30 g

Carbohydrates

50 g

Fat

20 g

Fiber

4 g

Ingredient Substitutions

• Instead of Fresh tuna: Fresh salmon, Seitan (vegetarian option)
• Instead of Sesame oil: Peanut oil, Walnut oil
• Instead of Soy sauce: Tamari (gluten‑free)
• Instead of Lemongrass: Chives, Tarragon
• Instead of Zucchini: Cucumber, Eggplant
• Instead of Olive oil: Canola oil
• Instead of Fine wheat semolina (fine couscous): Bulgur, Quinoa (gluten‑free)

Equipment Needed

• Shallow bowl
• Chef's knife
• Cutting board
• Vegetable peeler
• Frying pan
• Silicone or wooden spatula
• Round cutter
• Measuring spoon (tablespoon)
• Zest grater (optional)
• Serving plate

Critical Steps — Do Not Skip

• Marinate the tuna long enough for it to absorb the flavors.
• Sauté the zucchini ribbons very quickly to retain crunch.
• Sear the tuna over high heat without overcooking; the center should remain pink.

Chef Tips from the Video

• Use sushi‑grade tuna to ensure freshness and food safety.
• Add a small handful of chopped fresh mint to the tabouli for extra freshness.
• Serve the dish with an extra drizzle of lemon to enhance the flavors.

Troubleshooting

Storage

Refrigerator: Store the dish in an airtight container for 1 to 2 days. Raw tuna must stay refrigerated (<4°C).

Freezer: Freezing the assembled dish is not recommended; the tuna would lose texture.

Room temperature: Do not leave at room temperature for more than 2 hours.

Make-Ahead Tips

• The tuna marinade can be prepared up to 30 minutes ahead.
• The semolina can be puffed and stored in the refrigerator before plating.
• The zucchini ribbons can be cut ahead and kept in cold water to prevent browning.