Crying Tiger Japanese Shiso‑Infused Tuna Tataki

Ingredients

• 300 g Fresh tuna steak
• 6 large Shiso leaves
• 1 tsp Yuzu zest
• 2 tbsp Chili oil
• 1 small Cucumber
• 1 tbsp Soy sauce (gluten‑free)
• 1 tsp Rice vinegar
• ½ tsp Salt
• ¼ tsp Black pepper

Instructions

1. 1

   Pat the tuna dry, season both sides with salt and black pepper, then lightly coat with 1 tsp of chili oil.

2. 2

   Heat a non‑stick skillet over high heat until very hot; sear the tuna for 45 seconds per side to achieve a rare interior, then transfer to a cutting board and let rest 5 minutes.

3. 3

   Thinly slice the tuna against the grain into ½‑inch pieces and arrange on a serving plate.

4. 4

   Using a vegetable peeler, create thin cucumber ribbons, toss them with rice vinegar, a pinch of salt, and the remaining 1 tbsp chili oil.

5. 5

   Finely chop the shiso leaves and sprinkle over the tuna slices together with the yuzu zest.

6. 6

   Drizzle the soy sauce around the plate for garnish and serve immediately.