Tuna Tataki Recipe
Make Tuna Tataki Recipe in just 25m. Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Tuna
Marinade / Sauce
Garnish & Serve
Method
Tuna
Prepare tuna
Pat the ahi tuna dry with paper towels. Trim any sinew and shape into a neat rectangular/oval loin if needed. Season all sides lightly with kosher salt and freshly ground black pepper — about 1 tsp each total.
Sear tuna
Heat a heavy skillet or cast‑iron pan over high heat until very hot (2–4 minutes). Add 2 tablespoons neutral oil and swirl to coat. When oil is shimmering and just starting to smoke, place the tuna loin in the pan. Sear without moving for 20–30 seconds to form a dark crust, then rotate to another side and sear each remaining side for 15–25 seconds. Total searing time should leave the interior raw and cool (rare/blue center). Adjust times for thickness; thicker loins need slightly longer per side.
Cool and slice
Transfer seared tuna to a cutting board and let rest 1–2 minutes. Using a very sharp knife, slice the tuna thinly on the bias into 1/8–1/4 inch (3–6 mm) slices. Arrange slices on a platter or individual plates over cucumber/daikon if using.
Marinade / Sauce
Make sauce
In a small bowl, whisk together 4 tbs soy sauce, 2 tbs mirin, 1 tbs rice vinegar, 1 tsp sesame oil, 1 tsp grated fresh ginger, 1 minced garlic clove, 1 tsp honey (or agave), and 1 tsp chili (optional). Taste and adjust balance — add more honey for sweetness, more vinegar for brightness, or more soy for salt. Stir in 1 tablespoon toasted sesame seeds.
Finish
If you prefer a slightly thicker glaze, warm the sauce gently in a small saucepan for 1–2 minutes (do not boil) or add a few drops of reduced mirin. Otherwise use at room temperature. Reserve a small amount to drizzle and keep some for dipping.
Garnish & Serve
Plate and dress
Arrange sliced tuna over the cucumber/daikon bed or directly on serving plates. Drizzle the marinade/sauce lightly over the tuna (about 1–2 tbs) and serve the remaining sauce on the side for dipping.
Garnish
Scatter sliced scallions and microgreens over the tuna, sprinkle extra toasted sesame seeds, and place lime or lemon wedges on the plate. Serve immediately with optional wasabi on the side.