Tuna Tataki is a Japanese delicacy that celebrates the purity and quality of sashimi-grade tuna, lightly seared and thinly sliced. It’s paired with ponzu sauce, a citrus-based soy dressing that balances brightness and umami. This dish is refreshing, elegant, and perfect as an appetizer or light main.
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In a small bowl, whisk together soy sauce, lemon juice, rice vinegar, mirin, yuzu juice, and grated ginger.
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Set aside or chill for 10 minutes to allow the flavors to meld.
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Pat tuna dry and season lightly with salt and pepper.
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Press sesame seeds into all sides of the tuna.
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Heat sesame oil in a nonstick skillet over high heat until shimmering.
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Sear the tuna for about 30–45 seconds per side — the outside should be golden while the inside remains rare.
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Remove and immediately transfer to a plate. Let it rest for 2 minutes.
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Using a very sharp knife, slice the tuna into thin, even slices (about ¼ inch).
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Arrange in a fan or row on a chilled plate or over crushed ice.
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Drizzle lightly with ponzu sauce or serve with a small dipping dish on the side.
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Garnish with scallions, radish slices, microgreens, and a lemon wedge.
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Serve alongside steamed edamame or seaweed salad for a light Japanese starter.
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Pair with cold sake, dry white wine, or a citrusy cocktail.
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Add a touch of wasabi or chili oil for extra heat.
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Make it gluten-free by using tamari and gluten-free mirin.
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Substitute tuna with salmon tataki or beef tataki for a twist.
Ingredients
Directions
-
In a small bowl, whisk together soy sauce, lemon juice, rice vinegar, mirin, yuzu juice, and grated ginger.
-
Set aside or chill for 10 minutes to allow the flavors to meld.
-
Pat tuna dry and season lightly with salt and pepper.
-
Press sesame seeds into all sides of the tuna.
-
Heat sesame oil in a nonstick skillet over high heat until shimmering.
-
Sear the tuna for about 30–45 seconds per side — the outside should be golden while the inside remains rare.
-
Remove and immediately transfer to a plate. Let it rest for 2 minutes.
-
Using a very sharp knife, slice the tuna into thin, even slices (about ¼ inch).
-
Arrange in a fan or row on a chilled plate or over crushed ice.
-
Drizzle lightly with ponzu sauce or serve with a small dipping dish on the side.
-
Garnish with scallions, radish slices, microgreens, and a lemon wedge.
-
Serve alongside steamed edamame or seaweed salad for a light Japanese starter.
-
Pair with cold sake, dry white wine, or a citrusy cocktail.
-
Add a touch of wasabi or chili oil for extra heat.
-
Make it gluten-free by using tamari and gluten-free mirin.
-
Substitute tuna with salmon tataki or beef tataki for a twist.