Boreal tuna tataki / Boreal dry marinade for fish
Boreal Tuna Tataki / Boreal Dry Marinade for Fish
Évalué 5.0 étoiles par 1 utilisateurs
Portions / Servings
3
Temps de préparation / Prep time
5 min.
Temps de cuisson / Cooking time
5 min.
This tuna fillet, delicately seasoned with a boreal powder, takes you to the heart of Quebec’s wilderness. The combination of Labrador tea, balsam fir, sweet gale, and juniper berries creates a unique aromatic blend, enhanced by the sweetness of granulated honey or maple sugar. Let these flavors infuse the tuna before quickly grilling it to preserve its tenderness. Don't be intimidated by this marinade’s preparation—it brings freshness and originality to your meals. A boreal-inspired dish that can also be adapted for other fish like trout or salmon.
Recipe from the series Les Recettes du Guerrier in collaboration with Bell Media, airing from February 19, 2025. Filmed at Restaurant Le Saint-Amour, Quebec.
Par / ByChef Xavier Deschênes
Ingrédients / Ingredients
- 600g tuna fillet (or 2 fillets of 300g, rectangular cut)
- 16g salt
- 6g granulated honey (or maple sugar)
-
16g Labrador tea
- 8g juniper berries
- 4g sweet gale
-
8g balsam fir shoots
Instructions/ Directions
In an electric grinder, add the balsam fir shoots, sweet gale, Labrador tea leaves, and juniper berries. Grind into a powder.
In a mixing bowl, place the boreal blend. Add the salt, granulated honey (or maple sugar), and mix well.
Evenly coat the tuna fillet on all sides. Massage well to infuse the flavors.
Let rest in the refrigerator for at least one hour, ideally two.
On a high-heat grill (or in a ridged pan), sear the fish fillet on all sides for about 1 minute per side.
Slice into approximately ½-inch thick pieces.
Serve. Enjoy!
Note
Use this marinade with trout or salmon by simply coating the fillet before letting it rest for one or two hours, then grilling it.