Hey everybody hope all is well hope everybody’s catching lots of good fish out there. I want to talk to you today about some good recipes because the only thing that’s better than a great day of fishing is eating it afterwards!

Had a great weekend got lots of nice blackfin tuna full-grown really good meat nice fatty bellies and what to do with it? Well today I want to share my recipe for Tuna Tataki. It’s simple delicious and if you do it right always a winner.

This meal takes about 25 minutes to cook mainly because of your side dish I like to use wild rice but you can use any type of rice you prefer or veggie’s, it all goes well.

The first thing I do is get the rice rolling. It takes about 25 minutes as I said before. Then I start prepping my tuna. Before I get into the cooking I’m going to give you the ingredients list right now!

Ingredients

• Tuna( 4- 2” steaks)
• Ginger about 4 teaspoons finely minced)
• 1 Shallot (finely diced)
• Cracked Black Pepper(to taste)
• ¼ cup Extra Virgin Olive Oil
• ¼ cup Soy Sauce
• ½ tsp Toasted Sesame Oil
• ¼ cup Sesame Seeds
• 5 medium sized Baby Bella Mushrooms
• Fresh Chopped Parsley

So once I get my rice going I put my Tuna steaks into a bowl of water, ice and sea salt and let it soak for about 5 minutes. This gets any left over blood out of the meat and firms it up. Then I start prepping my Tataki sauce. After a long day of fishing I really don’t feel like chopping and mincing so I use a food processor it’s great because it gets it nice and fine which helps give you nice smooth sauce. First thing I do is cut my ginger and my shallots into ¼ inch little pieces and toss in the food processor. Then I add my olive oil, soy sauce, sesame oil and cracked black pepper and I go ahead and blend that up real good! You want to make sure it’s a nice smooth thick sauce. Once I’m done with that I pour it into a shallow bowl and add the sesame seeds.

 Then I add my 2” tuna steaks in the bowl and I roll it gently through there and let it sit for a little bit so that it absorbs the flavor. Next I check on my rice wink-wink make sure I’m not burning it give it a quick stir and once I have about 8 minutes left to go I take a heavy saucepan (I like to use a cast iron skillet) and I put a few drops of olive oil in there and get it real hot! The key to this is to be able to get your saucepan hot enough that you can sear the Tuna perfectly on all four sides. It usually takes about 30 seconds on each side to get a nice perfect medium rare. 

Once the Tuna is done I take a lime and I squeeze it into the pan and pour the remaining sauce in, stir it Up for a few minutes to get the sesame seeds nice and brown then next I add the portobello mushrooms in and toss it stir it give it about 2 minutes over high heat so they start to get brown and golden and glisten with sauce. Then you want to pull the pan off to the side and let it rest for about 5 minutes while you get the rice prepared. Once the rice is finished place a couple spoonfuls down on the middle of the plate place your tuna right on top and then spoon your portobello mushroom Tataki sauce right on top of the Tuna and spread it around. Add a little parsley for a little bit of flare and viola!

Hope all of you enjoy this amazing dish!!!

Tight Lines,

Capt Matt