Recipe from Chef Meesen: tuna tataki
Québec City overflows with dishes, restaurants and unique flavours visitors can enjoy over and over again. The city is indeed a top foodie destination that is sure to impress your event attendees—during your conference and their much-deserved free time.
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The chef of caterer George V, Heinrich Meesen, has created this delicious Tuna Tataki recipe just for us! Discover the amazing story of this chef and his team who caught a 714-pound tuna!
I enjoy making tuna tataki. Stripes of nice red tuna marinated with cranberries, honey for a Mediterranean twist, and then rolled in hemp seeds to give it a unique taste. Nicely seared and served very rare, this will be a delight for all your guests. Bon appétit!
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Ingredients for the tuna marinade
- 50 g fresh cranberries
- 20 ml fresh lemon juice
- 15 g Floramiel honey
- 10 g capers
- 10 coriander seeds
- A pinch of Espelette pepper from Jardin des Chefs
Ingredients for the tuna
- 300 g tuna
- 25 g hemp seeds
- Cooking oil
Ingredients for the side dish
- A small salad using ingredients from Les Fines Herbes par Daniel
- Cranberry vinaigrette from Manseau
Instructions
- Using a food processor puree the ingredients for the marinade.
- Marinate the tuna for 4 hours, turning it once after 2 hours.
- Toast the hemp seeds in a convection oven at 300°F for 30 minutes or until they are golden brown.
- Pat all the sides of the tuna with paper towel.
- Add oil to a non-stick pan and turn on the heat. The oil must be hot enough to sear both sides of the tuna for about 20 seconds on each side (add more a little more oil if needed).
- Cover the tuna with some of the hemp seeds and place in the fridge. Use the remaining hemp seeds as a garnish for the salad.
