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0:50
YouTube
The Chef's Library
Bluefin Tuna Tataki: 60 Seconds of Heat & Homemade Ponzu
There’s something about a properly seared tuna tataki that feels like restaurant food brought home. A 2-3mm crust on the outside, vivid ruby red and completely raw within, finished with a homemade ponzu that has real depth from kombu and katsuobushi. The secret is a screaming hot pan, 15 seconds per side, and not a moment longer. Bright ...
7.8K views
1 month ago
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