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Tataki tuna | shiso | avocado

4 persons | Shichirin, Fish and shellfish | Fish | Main dish

Prep time
20 MIN
Cook time
15 MIN
Total time
35 MIN

Prep time

  • Mix the soy sauce, mirin and sesame oil and season with pepper to taste. Place the piece of tuna in the marinade for at least 15 minutes.
  • Light a medium amount of Binchotan, fully open the sliders of the Shichirin and allow it to reach a good temperature. Place the Teppanyaki plate.


  • Halve the avocado and remove the stone, leaving the skin on. 
  • Fry the tuna briefly on both sides until it has a nice crust and let rest next to the fire.
  • Fry the avocado on the flesh side until it colours. Then remove the avocado from the Teppanyaki plate and hollow out the flesh with a spoon, cut into fine slices and season with coarse salt. 
  • Now slice the tuna as well and serve on the shiso plate alternating slices of tuna and avocado. Serve the tuna marinade separately as a sauce. 



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  • 1 ripe avocado
  • 300 g tuna fillet (akami or other tuna fillet)
  • 4 large shiso leaves or mint leaves


  • 50 ml soy sauce
  • 20 ml sesame oil
  • 20 ml mirin
  • YAKINIKU Japanese Szechuan Pepper
  • YAKINIKU Japanese Smoked Salt


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