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Teriyaki Tuna Tataki Flatbread Recipe

SERVES 4 | FINISH IN 10 minutes


Teriyaki Tuna Tataki Flatbread is a globally-inspired Asian flatbread topped with Teriyaki-glazed tataki tuna, scallions and a spicy mayo-sriracha sauce. All the flavors of your favorite sushi tuna roll, refined and served in a beautiful appetizer.

Ingredients
  • 1 tbsp. Olive Oil
  • ¼ c. Sesame Seeds, black and white, and more, for sprinkling
  • ½ lb. Sushi-Grade Fresh Tuna
  • Salt and Pepper, to taste
  • ½ c. Sky Valley® Teriyaki Sauce
  • 2 Premade Naan Flatbreads
  • 3 tbsp. Mayonnaise
  • 1 tbsp. Sky Valley® Sriracha Sauce
  • 1 c. Microgreens
  • ½ c. Scallions, diced
Products you'll need
Directions
  1. Preheat a cast-iron grill pan or a non-stick pan to medium heat. Add olive oil.
  2. Transfer sesame seeds to a flat plate. Season tuna steak with salt and pepper. Using a pastry brush or a spatula, generously smear both sides of the tuna steak with Sky Valley® Teriyaki Sauce. Dip the tuna steak on both sides into the sesame seed mixture, making sure all sides are well coated.
  3. Transfer the tuna steak to the hot pan and sear it on all sides, 30-60 seconds per side.
  4. Using a sharp knife, slice the tuna steak against the grain into thin slices. The outside of the tuna steaks should be seared, while the inside should be reddish and rare.
  5. Toast naan flatbreads on the grill setting in the oven, or in a toaster oven.
  6. In a small bowl, mix mayonnaise and Sky Valley® Sriracha Sauce.
  7. To assemble Teriyaki Tuna Tataki Flatbreads, generously cover the flatbreads with Sky Valley® Teriyaki Sauce. Top with the seared tuna slices, microgreens, and generously drizzle with remaining Sky Valley® Teriyaki Sauce and the Sriracha-mayonnaise mixture. Sprinkle with remaining sesame seeds and sliced scallions. Serve immediately.

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