Tuna Tataki
Seared rare tuna sliced thin and served with a tangy ponzu dipping sauce. A elegant Japanese appetizer with crispy seared edges and tender raw center.
- Total time
- 20 min
- Servings
- 4
- Calories
- 180
- Protein
- 28g
Ingredients
- 1 lb sushi-grade tuna block
- 2 tbsp sesame seeds (white and black)
- 2 tbsp vegetable oil
- 1 tsp sea salt
- ½ tsp freshly ground black pepper
- ⅓ cup soy sauce
- 3 tbsp fresh lemon juice
- 2 tbsp fresh lime juice
- 2 tbsp mirin
- 2 tbsp dashi stock
- ¼ oz bonito flakes
- 2 tbsp sliced green onion
- 1 handful daikon radish sprouts
- 2 tbsp fresh cilantro leaves
Instructions
- 1
Combine soy sauce, lemon juice, lime juice, mirin, and dashi in a small bowl. Add bonito flakes and let steep for 5 minutes, then strain through fine mesh.
- 2
Pat tuna block completely dry with paper towels. Mix sesame seeds, salt, and pepper on a shallow plate.
- 3
Roll all four sides of the tuna block in the sesame seed mixture until evenly coated.
- 4
Heat vegetable oil in a 12-inch cast iron skillet over high heat until smoking, about 2 minutes.
- 5
Quickly sear the tuna block 30–45 seconds on each of the four sides, creating a golden crust while keeping the interior raw. Work quickly to avoid cooking the center.
- 6
Transfer seared tuna to a cutting board and let rest for 2 minutes.
- 7
Slice the tuna block into 0.5-inch pieces using a sharp knife, wiping the blade between cuts.
- 8
Arrange tuna slices on a chilled plate and drizzle with ponzu sauce. Garnish with green onion, daikon sprouts, and cilantro. Serve immediately.
Tools you’ll need
- 12-inch cast iron skillet
- sharp sushi knife
- cutting board
- shallow plate
- small bowl
- fine mesh strainer
- paper towels
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