Tuna tataki with sesame, ginger & greens
A Japanese dinner for the galley that fine in moderate seas, about 15 min hands-on.
- Dinner
- Japanese
- ⏱ 15 min
- 🌊 Sea tolerance 3/5
- 👑 Luxury
- pescatarian
- kosher
- halal
Ingredients
For 4 servings (one normal-appetite adult each). Per serving in brackets.
- Sashimi-grade tuna loin (frozen)560 g (140 g)
- Sesame seeds32 g (8 g)
- Soy sauce48 g (12 g)
- Fresh ginger20 g (5 g)
- Toasted sesame oil16 g (4 g)
- White rice (long grain)320 g (80 g)
- Spinach240 g (60 g)
- Lime40 g (≈ 0.5 lime) (10 g)
Method
- Cook the rice.
- Roll the tuna in sesame; sear 30 seconds a side, keep it raw inside; slice.
- Wilt the spinach; dress with soy, ginger, sesame oil and lime.
In the galley
- Fine in moderate seas — 3/5 for sea tolerance.
- Plan ahead: thaw about 12 hours before.
- Stow the main ingredients in the freezer.
- Contains: Fish, Gluten, Sesame, Soy — always check the labels of what you buy.
Per serving
💪 Protein-packed
- kcal
- 553
- protein
- 44 g
- fat
- 10 g
- carbs
- 71 g
- sugar
- 1 g
- fibre
- 4 g
From USDA FoodData Central, raw weights — a planning guide, not a label; a few values use a close stand-in.
Nutrition per serving: USDA FoodData Central — SR Legacy (U.S. Department of Agriculture, Agricultural Research Service), weighted by each ingredient's grams — a planning guide, not a label. Quantities follow standard portion sizes; this recipe hasn't been tested in a real galley yet. How we make recipes