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Carlos' recipe - Tuna tataki, cauliflower, red Japanese pickles and roasted onion dashi broth

Tuna tataki, cauliflower, red Japanese pickles and roasted onion dashi broth.

Ingredients (serves 4)

  • 500 grs of tuna loin or belly cut in 4 similar cubes
  • ½ small cauliflower cut on pieces like small trees
  • Sesame oil
  • Chinese chives (finely chopped)
  • Maldon or any salt crystals 

For the Japanese pickles

  • 1 cucumber
  • 2 roasted beetroots
  • 100 ml Japanese rice vinegar
  • 75 ml of Mirin
  • 50 ml water
  • 5 gr sugar brown

For the roasted onion dashi broth

  • 1kg white onions
  • 1 celery stick
  • 1 garlic head
  • 50 gr ginger
  • 100 gr dry tuna flakes or “bonito” flakes


  1. Japanese pickles

Heat the water on a pot adding the sugar and stirring till is dissolved. Remove from fire and add the Mirin and Rice vinegar. Taste and correct of sugar, water or vinegar looking for a balanced brine.                     

Skin off the beets and cut it on 8 pieces each adding it to the brine. Leave it rest for a day on the fridge, till the brine acquires a beet color and earthy aftertaste.

Slice the cucumber as thin as possible, preferable using a mandolin, adding it to the brine and reserving it in the fridge till the moment to use.


  1. Roasted onion dashi broth

Preheat the oven to maximum temperature

Cut the onions in quarts and dispose it on a baking dish, add the garlic head and dash a bit of olive oil and introduce it in the oven till get a golden brown color.

Place the roasted onions and garlic in a pot, add the celery and ginger, top with water till cover and bring it to boil at medium fire. Once it starts boiling, reduce the fire to minimum and keep cooking for a minimum of 6 hours.

After 6 hours cooking, strain the broth with a coffee filter, place the result on a clean pot and bring it to boil over medium fire. Once starts to boil, cut the fire, add the tuna flakes, cover with aluminum foil and leave the infusion cool down. Once the preparation is warm strain using a coffee filter.

Bring the infusion to boil on a medium fire and allow it to reduce in volume till gets “sauce” thickness, taste and correct point of salt. Cool down and reserve till the moment to use.


  1. Finishing and presentation


Dry 3 slices of pickled cucumber for each serving on using a kitchen towel

Preheat enough quantity of onion and dashi broth for 4 servings

Preheat a nonstick pan and without any oil and grill the tuna loin only by two sides. Reserve in a warm place.

In the same pan stir fry the cauliflower with a dash of sesame oil for few seconds.

Slice the tuna

On the center of a warm plate, place carefully two soup spoons of onion and dashi broth, helping with a spatula, place the tuna o the top of the broth. Sprinkle the stir fried cauliflower around and add three pieces of red pickled cucumber at the sides of the tuna.

Season the tuna with salt crystals and sprinkle the Chinese chives by all the dish. 

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