Spicy Tuna Tataki with Puttanesca Sauce

 

Spicy Tuna Tataki with Puttanesca Sauce

This recipe is a testament to the power of culinary fusion, bringing together the delicate, seared precision of Japanese tuna tataki with the robust, punchy flavours of classic Italian puttanesca sauce. The result is a vibrant, unexpected, and utterly delicious dish that's perfect as an appetiser or a light main course. The cool, tender tuna is beautifully complemented by the warm, zesty sauce, while a bed of peppery arugula adds a fresh, crisp texture.

Ingredients

For the Tuna Tataki

• 1 lb sushi-grade tuna loin, about 2 inches thick
• 1 tablespoon black peppercorns, coarsely crushed
• 1 teaspoon white sesame seeds
• 1 teaspoon black sesame seeds
• 1 tablespoon olive oil
• Salt to taste

For the Puttanesca Sauce

• 1 tablespoon olive oil
• 2 cloves garlic, minced
• 1/2 teaspoon red pepper flakes (or more, to taste)
• 1 (14.5 oz) can diced tomatoes, undrained
• 1/4 cup Kalamata olives, pitted and roughly chopped¹
  
• 2 tablespoons capers, rinsed
• 3 anchovy fillets, mashed to a paste
• 1/4 cup fresh parsley, chopped
• Salt and black pepper to taste

For Assembly

• 2 cups arugula
• Lemon wedges, for serving

Instructions

1. Prepare the Tuna: Pat the tuna loin completely dry with paper towels. Season all sides with salt. In a small, shallow dish, combine the crushed black peppercorns, white sesame seeds, and black sesame seeds. Roll the tuna loin in the mixture, pressing gently to ensure an even coating on all sides.
2. Sear the Tuna: Heat the olive oil in a non-stick skillet over high heat until it shimmers. Carefully place the tuna loin in the hot pan. Sear for about 30 seconds on each side, or just until a thin, golden-brown crust forms. The inside should remain completely raw. Remove from the pan and let it rest on a cutting board for at least 5 minutes.
3. Make the Puttanesca Sauce: While the tuna rests, prepare the sauce. Heat 1 tablespoon of olive oil in a separate saucepan over medium heat. Add the minced garlic and red pepper flakes and sauté for about 30 seconds until fragrant. Add the diced tomatoes, Kalamata olives, capers, and the anchovy paste. Stir well to combine. Bring the sauce to a simmer and cook for 5-7 minutes, allowing the flavours to meld. Stir in the fresh parsley and season with salt and pepper to taste.
4. Slice the Tuna: Using a very sharp knife, carefully slice the seared tuna loin into 1/4-inch thick slices.
5. Assemble and Serve: Arrange a bed of fresh arugula on a serving platter. Neatly fan out the sliced tuna on top of the arugula. Spoon the warm puttanesca sauce over the tuna slices. Garnish with an extra sprinkle of parsley if desired. Serve immediately with a side of lemon wedges.

Tips for Success

• Quality is Key: As with any dish featuring raw fish, use only the highest quality, "sushi-grade" tuna from a trusted source.
• Don't Overcook the Tuna: The goal is a quick sear to cook the outside and leave the centre raw. A hot pan and a quick hand are essential.
• Rinse Your Capers: Capers are often packed in brine and can be very salty.² A quick rinse will help balance their flavour in the sauce.
  
  
• Mash the Anchovies: The anchovy paste is crucial for the savoury, umami flavour of the puttanesca. Mashing the fillets with the back of a spoon will help them dissolve seamlessly into the sauce.
• Serve Immediately: This dish is best enjoyed right after it's made, while the sauce is still warm and the tuna is cool and fresh.