Starter: Tuna tataki topped with ikura, ponzu and kewpie

Preparation time
15 minutes

4 servings (1 serving = 3 pieces)
246 kcal/serving


-        200g Superfrozen yellowfin tuna saku – Interseafish brand
-        12 table spoons Ikura
-        Kewpie Mayonnaise
-        Kikkoman Ponzu
-        Sea salt

Cooking instruction:

Defrost one Superfrozen yellowfin tuna saku block prior to cooking.

Sear the tuna saku block shortly in a preheated pan once defrosted and cool down in the fridge. Once the saku is cooled down, cut it in thin slices of approximately 1 cm thick and place per 3 slices (1 serving) on a separate plate and season with sea salt.

Place a dot of kewpie mayonnaise on every slice together with +/- 1 table spoon ikura and add plenty of ponzu to finish up.