Citrus Tuna Tataki with Vermicelli Noodle Salad and Slaw
Tuna steaks rolled in a fragrant trio of citrus zests are seared hot and fast on a cast-iron plancha until just crusted outside and gloriously rare within, then glazed with sweet chilli for a sticky, glossy finish. They’re sliced and laid over a bright, herb-laden vermicelli salad and crowned with sesame-dressed slaw for a dish that’s light, bold, and beautifully balanced.
Ingredients
2 tuna steaks (about 150–180g each)
Zest of 1 lemon
Zest of 1 lime
Zest of 1 orange
100g vermicelli rice noodles
Juice of 2 limes
1 tbsp honey
1 tbsp soy sauce
1 tbsp sesame oil
1 red chilli, finely sliced
Small bunch fresh coriander, roughly chopped
Small bunch fresh mint, roughly chopped
Pickled onions, sliced
½ red cabbage, finely shredded
1 carrot, julienned
½ red onion, thinly sliced
1 tbsp rice vinegar
1 tbsp sesame oil
1 tbsp sweet chilli sauce (plus extra for glazing)
Method
1. Set up your Kamado Joe for direct cooking with the plancha or cast-iron griddle. Heat to around 220°C.
2. Cook vermicelli noodles according to packet instructions. Drain and rinse under cold water. Toss with lime juice, honey, soy sauce, sesame oil, chilli, coriander, and mint. Chill until ready to serve.
3. Combine the citrus zests in a shallow dish. Roll the tuna steaks in the zest and season generously with salt and pepper.
4. Combine cabbage, carrot, and onion in a bowl. Dress with rice vinegar, sesame oil, and sweet chilli sauce. Mix well.
5. Place the tuna onto the hot plancha. Sear for about 1 minute per side, just long enough to build a crust while keeping the centre pink and rare. Brush lightly with sweet chilli sauce during the final moments of cooking for a glossy glaze. Remove and let rest for a minute.
6. Slice the seared tuna into thin strips. Serve over the vermicelli salad, topped with a mound of slaw. Finish with an extra drizzle of sweet chilli glaze.
More Recipes Ideas from Ben Forte
Method
1. Set up your Kamado Joe for direct cooking with the plancha or cast-iron griddle. Heat to around 220°C.
2. Cook vermicelli noodles according to packet instructions. Drain and rinse under cold water. Toss with lime juice, honey, soy sauce, sesame oil, chilli, coriander, and mint. Chill until ready to serve.
3. Combine the citrus zests in a shallow dish. Roll the tuna steaks in the zest and season generously with salt and pepper.
4. Combine cabbage, carrot, and onion in a bowl. Dress with rice vinegar, sesame oil, and sweet chilli sauce. Mix well.
5. Place the tuna onto the hot plancha. Sear for about 1 minute per side, just long enough to build a crust while keeping the centre pink and rare. Brush lightly with sweet chilli sauce during the final moments of cooking for a glossy glaze. Remove and let rest for a minute.
6. Slice the seared tuna into thin strips. Serve over the vermicelli salad, topped with a mound of slaw. Finish with an extra drizzle of sweet chilli glaze.
