{"id":15866,"date":"2026-06-03T12:08:46","date_gmt":"2026-06-03T12:08:46","guid":{"rendered":"https:\/\/bamix.be\/?p=15866"},"modified":"2026-06-03T12:10:24","modified_gmt":"2026-06-03T12:10:24","slug":"thon-tataki-au-barbecue","status":"publish","type":"post","link":"https:\/\/bamix.be\/fr\/thon-tataki-au-barbecue\/","title":{"rendered":"Thon tataki au barbecue"},"content":{"rendered":"

[vc_row gap=\u00a0\u00bb20″ css=\u00a0\u00bb.vc_custom_1508148137964{margin-top: 50px !important;margin-right: 40px !important;margin-bottom: 50px !important;margin-left: 40px !important;}\u00a0\u00bb][vc_column width=\u00a0\u00bb2\/3″][vc_column_text]Dur\u00e9e: 20 minutes + 30 minutes de marinade \/ pour 4 personnes
\n<\/strong>BAMIX\u00ae BBQ BOX<\/a> AVEC MOULIN PROCESSEUR, M\u00c9LANGEUR ET VERRE DOSEUR (600 ML)<\/p>\n

Saviez-vous que vous pouvez \u00e9galement pr\u00e9parer du thon tataki au barbecue ? Le thon est bri\u00e8vement grill\u00e9 \u00e0 feu vif, ce qui permet de bien saisir l’ext\u00e9rieur tandis que l’int\u00e9rieur reste cru et tendre. Avec le bamix\u00ae vous pr\u00e9parez facilement vous-m\u00eame les diff\u00e9rentes condiments, comme un furikake et une mayonnaise wasabi pour plus de profondeur. Vous pouvez ainsi pr\u00e9senter sans grand effort un plat de barbecue qui a l’air raffin\u00e9 et qui est plein de saveurs !<\/span>[\/vc_column_text][\/vc_column][vc_column width=\u00a0\u00bb1\/3″][\/vc_column][\/vc_row][vc_row gap=\u00a0\u00bb20″ css=\u00a0\u00bb.vc_custom_1508148137964{margin-top: 50px !important;margin-right: 40px !important;margin-bottom: 50px !important;margin-left: 40px !important;}\u00a0\u00bb][vc_column][vc_row_inner][vc_column_inner width=\u00a0\u00bb1\/2″][vc_column_text]<\/p>\n

Ingr\u00e9dients pour le thon tataki<\/div>\n

\u00bb<\/span><\/span> 300 grammes de thon frais (qualit\u00e9 sushi)
\n\u00bb<\/span><\/span> 100 ml de sauce soja
\n\u00bb<\/span><\/span> 1 oignon nouveau
\n\u00bb<\/span><\/span> 1 cuill\u00e8re \u00e0 soupe de graines de s\u00e9same blanches
\n\u00bb<\/span><\/span> 1 cuill\u00e8re \u00e0 soupe de graines de s\u00e9same noires
\n\u00bb<\/span><\/span> Quelques pousses pour la garniture
\n\u00bb<\/span><\/span> Poivre et sel<\/span><\/span><\/p>\n

Ingr\u00e9dients pour le furikake<\/div>\n

\u00bb<\/span><\/span> 2 grandes feuilles de nori (algues marines)
\n\u00bb<\/span><\/span> 4 cuill\u00e8res \u00e0 soupe de graines de s\u00e9same blanches
\n\u00bb<\/span><\/span> 3 cuill\u00e8res \u00e0 soupe de graines de s\u00e9same noires
\n\u00bb<\/span><\/span> 1 cuill\u00e8re \u00e0 soupe de gros sel de mer
\n\u00bb<\/span><\/span> 1 cuill\u00e8re \u00e0 caf\u00e9 de sucre cristallis\u00e9<\/span><\/span><\/p>\n

 <\/p>\n

 <\/p>\n

Ingr\u00e9dients pour la mayonnaise wasabi<\/div>\n

\u00bb<\/span><\/span> 150 ml d’huile de tournesol
\n\u00bb<\/span><\/span> 1 cuill\u00e8re \u00e0 soupe de wasabi
\n\u00bb<\/span><\/span> 1 cuill\u00e8re \u00e0 caf\u00e9 de vinaigre de vin blanc
\n\u00bb<\/span><\/span> 1 cuill\u00e8re \u00e0 caf\u00e9 de jus de citron
\n\u00bb<\/span><\/span> \u00bd \u0153uf<\/span><\/span>[\/vc_column_text][\/vc_column_inner][vc_column_inner width=\u00a0\u00bb1\/2″][vc_column_text]\"\"[\/vc_column_text][\/vc_column_inner][\/vc_row_inner][\/vc_column][vc_column][\/vc_column][\/vc_row][vc_row full_width=\u00a0\u00bbstretch_row\u00a0\u00bb css=\u00a0\u00bb.vc_custom_1508148797934{margin-top: 50px !important;margin-right: 40px !important;margin-bottom: 50px !important;margin-left: 40px !important;background-color: #f2f2f2 !important;}\u00a0\u00bb][vc_column][vc_row_inner gap=\u00a0\u00bb20″][vc_column_inner width=\u00a0\u00bb1\/2″][vc_single_image image=\u00a0\u00bb15876″ img_size=\u00a0\u00bbfull\u00a0\u00bb][\/vc_column_inner][vc_column_inner width=\u00a0\u00bb1\/2″][vc_column_text]<\/p>\n

Pr\u00e9paration<\/div>\n
    \n
  1. \n
      \n
    1. \n
        \n
      1. Faites mariner le steak de thon dans la sauce soja et laissez reposer au minimum 30 minutes au r\u00e9frig\u00e9rateur, couvert. \u00c9pongez ensuite le thon avec du papier absorbant.<\/li>\n
      2. Pr\u00e9parez entretemps le furikake. Mettez le nori dans le moulin processeur et hachez finement. M\u00e9langez avec les autres ingr\u00e9dients et r\u00e9servez.<\/li>\n
      3. Mettez l’huile de tournesol, le wasabi, le vinaigre de vin blanc, le jus de citron et l’\u0153uf dans le verre doseur. Fixez le m\u00e9langeur sur le bamix\u00ae et placez au fond du verre doseur. Mettez le bamix\u00ae en marche \u00e0 la premi\u00e8re vitesse et laissez au fond jusqu’\u00e0 ce qu’une \u00e9mulsion \u00e9paisse se forme. Passez ensuite \u00e0 la deuxi\u00e8me vitesse et remontez lentement. Mixez encore quelques fois de haut en bas jusqu’\u00e0 obtenir une mayonnaise onctueuse. Assaisonnez avec du poivre et du sel et \u00e9ventuellement du wasabi suppl\u00e9mentaire. R\u00e9servez au frais jusqu’\u00e0 utilisation.<\/li>\n
      4. M\u00e9langez les graines de s\u00e9same blanches et noires pour le steak de thon. Appuyez fermement le thon des deux c\u00f4t\u00e9s dans les graines de s\u00e9same et assaisonnez l\u00e9g\u00e8rement avec du poivre et du sel.<\/li>\n
      5. Pr\u00e9chauffez le barbecue \u00e0 feu direct (200 degr\u00e9s). Faites griller le steak de thon bri\u00e8vement, environ une minute de chaque c\u00f4t\u00e9, afin que l’ext\u00e9rieur soit bien saisi et que l’int\u00e9rieur reste joliment cru. Laissez ensuite reposer le thon bri\u00e8vement sous du papier aluminium.<\/li>\n
      6. Tranchez le thon en fines lamelles et r\u00e9partissez sur un plat. Terminez avec la mayonnaise wasabi et un peu de furikake. Garnissez avec de l’oignon nouveau finement \u00e9minc\u00e9 et des pousses.
        \nessen.<\/li>\n<\/ol>\n<\/li>\n<\/ol>\n<\/li>\n<\/ol>\n

        [\/vc_column_text][\/vc_column_inner][\/vc_row_inner][\/vc_column][\/vc_row][vc_row][vc_column][vc_basic_grid post_type=\u00a0\u00bbpost\u00a0\u00bb max_items=\u00a0\u00bb3″ style=\u00a0\u00bbload-more\u00a0\u00bb items_per_page=\u00a0\u00bb3″ item=\u00a0\u00bb388″ initial_loading_animation=\u00a0\u00bbnone\u00a0\u00bb btn_title=\u00a0\u00bbLaad meer\u00a0\u00bb btn_color=\u00a0\u00bbpink\u00a0\u00bb grid_id=\u00a0\u00bbvc_gid:1780488260641-8f6393e2-e73f-6″ taxonomies=\u00a0\u00bb13″][\/vc_column][\/vc_row]<\/p>\n<\/section>","protected":false},"excerpt":{"rendered":"

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