Sesame Tuna Tataki
Tuna provides complete protein and a concentrated portion of omega-3 fatty acids. A quick sear in a sesame crust keeps the center nearly raw, while ponzu with lime and soy sauce adds bright acidity and umami. Rest the fish for 1–2 minutes, then slice and serve it at once with thinly cut vegetables.
If the tuna (450 g) needs thawing, transfer it to the refrigerator the day before. Before searing, pat the fish thoroughly dry with paper towels.
Cut the cucumbers (100 g) and radish (50 g) into thin strips and chop the chives (10 g).
For the ponzu, squeeze the lime (20 g), grate the ginger (5 g), and finely chop the chili pepper (2 g). Mix them with the sugar-free soy sauce (75 g) and stevia (7 g) until the sweetener dissolves.
Coat the tuna in the sesame (30 g), pressing the seeds on lightly so they form a thin layer.
Heat the olive oil (30 g) in a heavy-bottomed skillet over medium-high heat. Sear the tuna for about 30 seconds per side, leaving the center raw.
Transfer the fish to a board and let it rest for 1–2 minutes, then slice it 7–8 mm thick.
Arrange the tuna on plates, spoon over the ponzu, add the vegetables, and finish with the cilantro (10 g).
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