Cold Smoked Tuna Tataki

Name: Thunfisch Tataki Kaltgeräuchert
Total time: 6 h
Ingredients: 60 ml Sojasauce (Tamari); 15 ml Sesamöl; 10 g Frischer Ingwer, gerieben; 20 g Meersalz; 10 g Brauner Zucker; 8 g Schwarzer Sesam; 2 g Chili, getrocknet und gemahlen

MarinadeFishCold SmokingMedium6-10 hrsN/A (raw)10-15 °CCherry + Cedar board

Fresh tuna is marinated in an Asian-inspired mixture of soy sauce, ginger and sesame and briefly cold smoked. The method mimics the classic tataki principle with an additional smoke flavor. The result is a raw but aromatically complex block of tuna.

Ingredients(for 1 kg)

Soy sauce (Tamari)60 ml

Sesame oil15 ml

Fresh ginger, grated10 g

Sea salt20 g

Brown sugar10 g

Black sesame seeds8 g

Dried chili, ground2 g

Instructions

Marinade & Curing

4-6 hours

Mix soy sauce, sesame oil, ginger, salt and sugar. Place tuna loin in the marinade, cover and marinate in the refrigerator at 2–4 °C for 4–6 hours.

Drying

1-2 hours

Remove tuna from marinade, pat dry with paper towels and dry on a rack at 10 °C. The surface should be slightly tacky and glossy.

Cold smoking

2-4 hours

Fill the cold smoke generator with cherry wood dust. Keep smoking temperature below 15 °C. Smoke the tuna for 2–4 hours. The fish remains completely raw throughout.

Serving

15 minutes

Slice tuna into thin pieces. Sprinkle with black sesame seeds and serve with soy sauce, wasabi and pickled ginger. Consume within 24 hours.

Pro Tip

Only use certified sashimi-grade tuna that has been previously frozen to kill parasitic pathogens. The fish remains raw after smoking – food safety is the highest priority.

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