Tataki is a Japanese technique with a double reputation. For a long time it was the thing you ordered in „fusion" restaurants to look like „we know something" - now it has come back, without fanfare, and in the home kitchen. The principle is simple: fish or meat is seared over very high heat for only a few seconds on each side, while the inside stays raw. The slice is thin, the outside is seared, the middle is raw. Contrast is everything.

Now is the season for fresh tuna, which means now is the season for tataki. The classic recipe uses tuna, but the technique works with swordfish, salmon, and with raw meat for those who want beef tataki. In every case, the rules are the same - and they cannot be skipped.

First: quality fresh tuna<\/strong>. No negotiation. Not frozen, not „the one from Monday, it'll do". The best cuts are lomo (the loin) and lomito (the fillet). The higher the quality, the less cooking. Supermarket tuna - not worth trying.