Tuna Tataki provides a light, almost raw tuna, doused in cajun spices and served with a spoon of tangy mango salsa. Make it even prettier with edible blossoms, to entice your lover.
Mira Sushi might be the perfect rendezvous spot for lovers. With sexy dim lighting, a graphic setting, and happy hour that begins at four, you could slip away and delight in feeding each other small bites from the innovative menu.
You may have seen Chef Brian Tsao compete with Bobby Flay, and one-up him, with his Beef Bulgogi Tacos—an exciting mix of crispy wonton shells, bulgogi-marinated beef, kimchi and Asian pear. (Tsao was the only chef to beat Bobby Flay that season.) mirasushi.com
Cajun Tuna Tataki with Mango Salsa
For this Valentine’s Day party, Chef Brian Tsao of Mira Sushi & Izakaya, NYC, shares his recipe for a flavor-packed Cajun Tuna Tataki with Mango Salsa—it has a bit of spice, a touch of sweet, and barely cooked tuna, matched with crunchy daikon. Head to Mira Sushi and share an order with one you hold dear, or be daring and serve it at home.
MAKES A LIGHT BITE FOR TWO
MAKE THE MANGO SALSA
1 mango, diced
2 shallots, diced
1/2 CUP pineapple juice
1 TB lemon juice
2 TB EV olive oil
1 tsp salt
1/2 tsp ichimi chili powder
Mix all ingredients in a bowl and reserve, allowing to sit at room temperature.
MAKE THE CAJUN TUNA TATAKI
2 LB tuna saku
1/4 CUP Cajun spice
high-temp cooking oil
Rub tuna saku well with Cajun spice on all sides. Preheat a large sauté pan with cooking oil, filling it slightly less than 1/4-inch high. Once the oil in the pan is smoking slightly, quickly sear all sides of the tuna evenly. Once seared, place the tuna on a pre-cooled cooking tray to rest.
MAKE THE PARSLEY OIL
1/3 cup EV olive oil
1/2 bunch parsley, leaves picked
Place blender pitcher into your freezer with olive oil. Bring a pot of water to a boil and place the parsley leaves into a strainer with handle. Slowly dip the strainer into the boiling water and allow the leaves to wilt and become a vibrant green color. Once the leaves are vibrant green, move the parsley into the pre-cooled blender pitcher and blend on high speed for 10-12 seconds or until completely smooth.
3 TB Tobiko Black
daikon radish, in fine strips
edible flowers (optional)
Slice the tuna into 1/4-inch strips and place onto a plate decoratively. Place 1/2 TB mango salsa on top of each slice. Dress plate with salsa juices and parsley oil. Top each slice of tuna with tobiko and serve.
Get in the mood with more recipes from the APHRODISIAC issue.