1 shallot, 1 clove of garlic, 20 g ginger, ½ stalk of lemon grass, 150 ml soy sauce, 100 ml water, 1 tsp corn starch,2 tbsp cane sugar, 3 tbsp sesame seeds, ½ lemon, 3 pasteurised egg yolks, 175ml rapeseed oil, salt and pepper,3-4 tuna steaks, each weighing approx. 150 g, 3 tbsp sunflower oil, sesame oil for brushing and fresh herbs to garnish
In the kitchen
- Peel the shallot and chop finely. Peel and crush the clove of garlic. Peel and grate the ginger.
- Wash the stalk of lemon grass and chop finely. Put the shallot in a saucepan together with the garlic, ginger, lemon grass, soy sauce, water, corn starch, sesame seeds and cane sugar.
- Bring the marinade to the boil, stirring continuously. Remove the saucepan from the heat, pour the marinade into a tub and refrigerate.
- Squeeze the juice of the half lemon, and blend the lemon juice and egg yolks until the mixture comes together. Then add the rapeseed oil in a thin stream or a little at a time, while continuing to blend. When the mayonnaise thickens, season with salt and pepper.
- Marinate the tuna in half of the cooled marinade for approx. 30 minutes.
- After marinating, drain the tuna well and brush with sesame oil.
- Mix the other half of the marinade with sunflower oil and put to one side for serving.
On the grill
- Prepare the grill for direct heat, approx. 240-250°C.
- Flash-cook the tuna on the hot cast-iron grate for approx. 2 minutes on each side. Slice the grilled tuna thinly, arrange on a plate, and drizzle with the other half of the marinade.
- Serve the flash-cooked, marinated tuna, tuna tataki, together with lemon mayonnaise and fresh herbs.
Recommended equipment: Weber® GBS cast-iron grate