Tuna Tataki Recipe
Pepper crusted seared tuna, mixed greens, cucumber, radish sprouts and ponzu sauce.
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Ingredients
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Tuna and crust
Salad
Ponzu dressing
Finishing & garnish
Method
Tuna and crust
- 1
Prepare and season tuna
Pat the tuna loin dry with paper towels. Lightly press the kosher salt over the surface. On a cutting board, spread the crushed black and white peppercorns in an even layer. Press the tuna into the pepper mixture so that all sides (top, bottom and the narrow edges) are evenly coated; press firmly so the pepper adheres.
- 2
Sear tuna
Heat a heavy skillet (cast-iron or stainless steel) over high heat until just smoking. Add the neutral oil and swirl to coat. Carefully place the pepper-crusted tuna in the pan. Sear 20–30 seconds per side for a rare center (adjust 45–60 seconds per side for medium-rare depending on thickness). Use tongs to sear edges about 10–15 seconds each so pepper is toasted all around. Do not overcook; tuna should be mostly raw in the center. Remove from pan and let rest on a cutting board for 3–5 minutes to relax juices.
- 3
Slice tuna
Using a very sharp knife, slice the tuna across the grain into 1/4-inch to 1/3-inch thick slices. Wipe the knife between cuts for clean slices. Arrange slices on a platter or keep covered while you finish the salad and dressing.
Ponzu dressing
- 4
Combine the ponzu, soy sauce, rice vinegar, lime juice, sesame oil, mirin, grated ginger and optional chili in a small bowl or jar. Whisk or shake until combined. Taste and adjust: add a touch more ponzu if you prefer brighter citrus, or a pinch of sugar or more mirin if you want sweeter. Keep chilled until ready to use.
Salad assembly
- 5
In a large bowl, combine the mixed salad greens, sliced cucumber, radish sprouts and scallions. Lightly toss with about 2 tablespoons of the ponzu dressing so the leaves are lightly coated (reserve remaining dressing for drizzling). Taste and add more dressing if desired.
- 6
Divide the dressed greens among 2–4 plates (see Servings). Fan or lay the tuna slices over the greens. Drizzle remaining ponzu dressing over the tuna and greens — about 1 tablespoon per plate — or serve extra on the side for dipping.
Finish & garnish
- 7
Sprinkle toasted sesame seeds over the plated tuna and salad. Add radish sprouts on top for height. Place a small dollop of wasabi and pickled ginger to the side if using. Serve with lemon or lime wedges to squeeze over the tuna as desired.
- 8
Serve immediately so the tuna is still slightly warm from searing and the greens remain crisp.