How To Make Seared TUNA Tataki | How To Sear Tuna | Bart van Olphen

We're back in Japan! To celebrate the first MSC sustainability certification of a Japanese skipjack tuna fishery we're going to make a brilliant quick dish which is sesame seared tuna steak served with a creamy soy-mayo sauce. Enjoy!
Thank you to MSC Japan for inviting us on this great trip.
If you like this video, please give it a thumbs up and leave your comments or questions in the box below.
You can find the recipe here: www.fish-tales....
See you next Fishy Friday!
Instagram: / bartsfishtales
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Website: www.fish-tales....

[@natbarron]

welcome back Bart. Thanks for cooking amazing, sustainable tuna!! Wish i was there to taste it

[@Bartsfishtales]

Thanks! Yeah, this market was amazing

[@heartbreakmanNo1]

Do you have a recipe for canned salmon ?? :T

[@MartinAhlman]

That looks fantastic, so tasty.

[@shirleycastle5170]

Love tuna and that is a beautiful looking dish. See you next Fishy Friday.

[@Bartsfishtales]

See you next time Shirley! Enjoy your weekend..

[@dwaynewladyka577]

That is a great looking tuna recipe Bart.

[@Bartsfishtales]

Thanks so much. It's yummy I can assure you

[@MindOfMoonhunter]

Looks delicious!

[@crodher5865]

That looks fantastic!!

[@Bartsfishtales]

Thanks!

[@petravandermeulen4955]

you should have let the guy in the background taste it. Looks amazing! Love seared tuna. Would have seared it just a bit longer.

[@davidlunavelasco6862]

ouuuuuh boy, japan!!!! beautiful. I'm hungry now. it should be super tasty. gonna try it. By the way, greetings! and thanks a lot for sharing!

[@Bartsfishtales]

My pleasure! Enjoy cooking this dish! :)

[@sumire232010]

I could make that !

[@freddyc8355]

Vielen Dank Bart für dieses MEGA leckere Rezept ! Ich habe Deinen Kanal vor kurzem "entdeckt" und bin begeistert. Liebe Grüße aus Frankreich, Frederike

[@Bartsfishtales]

Danke schön Frederike! You must live at the border of Germany then?

[@freddyc8355]

Bart's Fish Tales Not at all, I live in Nice, in the south of France. By the way...we have delicious seafood here :-) Ich wünsche Dir einen schönen Sonntag.

[@Bartsfishtales]

Happy you've found us Frederike! We try to post a new video every two weeks, sometimes cooking videos, travel videos, anything fish related basically. Keep you posted. Happy cooking! Cheers :)

[@freddyc8355]

Bart's Fish Tales Hihi...Danke ! Ich freue mich auf die nächsten Videos und leckeren Rezepte. Wünsche Dir und Deinem Team einen tollen Sommer.

[@jbt6007]

I like Bart, where can I hear more of his life story? Has he written a book?

[@Bartsfishtales]

Yes, multiple cookbooks! My latest one in English is Bart's Fish Tales and you can get it on Amazon: www.amazon.com/Barts-Fish-Tales-Fishing-Adventure/dp/1911595067

[@Bartsfishtales]

Thanks.... Yes, I made several books. The latest Bart's Fish Tales is now available in four languages around the globe. www.amazon.com/Barts-Fish-Tales-Fishing-Adventure/dp/1911595067. Thanks for your support!

[@ChezJohn]

Looks fantastic, new subscriber here. 😁

[@Bartsfishtales]

Thanks for your support John! Welcome

[@Bartsfishtales]

Lovely John, please feel welcome!

[@kochhelden]

Nice place to make a cooking movie! Looks like the "Wet market" in Singapor. Where in Japan was this market? Best regards

[@Bartsfishtales]

This was Shiogama... amazing spot for fresh fish, especially tuna.

[@kochhelden]

Japan is on my bucket list

[@Bartsfishtales]

Hi there! This was the market in Shiogama. Japan was very impressive!

[@user-hm9mj1hc3j]

The pan is not hot enough or you can double the cooking time each side

[@Bartsfishtales]

Hi there! We like to keep the inside quite raw, but it depends on your taste. Please feel free to change it up to your preferences! Happy cooking!

[@Bartsfishtales]

Hi there! The cooking time is up to your preference. We like to keep the inside quite raw, but it depends on your taste. Please feel free to change it up to your preferences! Happy cooking :)

[@Boxer1250RT]

That's not seared - it is almost sashimi - you need to double the amount of cooking time :)

[@TheAdnanmajor]

I agree with you. Plus the fish was coated with too many sesame seeds

[@Bartsfishtales]

Dear Becker and Adnan, you can use as many sesame seeds as you like and also the cooking time is up to your preference. We like to keep the inside quite raw, but it depends on your taste. Please feel free to change it up to your preferences! Happy cooking :)

[@garydaniels1341]

I've not seen black sesame seeds. So the tuna you have there is the standard we should be looking for when shopping. I'm going to have to try some sushi dishes and this seared one. Wheren't the people walking around curious as to what you were doing?. Thankyou Bart.

[@Bartsfishtales]

Hi Gary, you actually could use any kind of tuna for this dish. Frozen would be perfect too, just defreeze is correctly. Fortunately we were there a bit in the very early morning so we were able to film in some space... was a great experience. Enjoy your weekend Gary!

[@garydaniels1341]

Bart's Fish Tales Good weekend to you too Bart.

[@Bartsfishtales]

Hi Gary! There's black and white sesame seeds, but feel free to use the ones you can find. The tuna I have in the video is from the market, but it might look different at your local fish store or market. Just ask for good quality and sustainably caught! Great to eat this along sushi. PS: People were very curious, the editing of this video was hilarious! Happy cooking Gary, it's a very tasty and simple dish!

[@daniellejover7652]

I love everything in this video except that no way Japan fishes in their own territory.

[@Bartsfishtales]

Hi Danielle, thanks for your comment. There's one Japanese tuna fishery that is sustainably certified at the moment. Please find the story here: meiho-tuna-stories.msc.org/ Cheers!

[@Lily-tj1zo]

mmmmm...

[@fernfractal]

nothing happened when he ✌🏻seared✌🏻 bouji w/ the ice -- SO EXTRA those ✌🏻slices✌🏻 are so THICK they might as well be XXXL steaks

[@andreibordeianu]

please go back to plating on PLATES! it is horrible to be served food on a board, all the sauces go allover. There might be a reason why we invented the plates in the first place!