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.
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.
2 servings