Almadraba Tuna Tataki Recipe

Prepare tuna

Pat the tuna loin dry with paper towels. Trim any sinew so the piece is a neat rectangle about 1½–2 inches thick. Lightly season all sides with 1/8 tsp black pepper and a pinch (about 1/8 tsp) of salt; set on a plate.

Make marinade

In a shallow dish or bowl, whisk together 6 tbsp soy sauce, 2 tbsp mirin, 1 tbsp rice vinegar, 1 tsp sesame oil, 1 tsp grated fresh ginger, 1 minced garlic clove, 1 tsp sugar and 1 tsp lemon juice until the sugar dissolves.

Marinate

Place the tuna in the shallow dish and spoon the marinade over so it coats all sides. Cover and refrigerate for 10–20 minutes maximum — tataki benefits from a brief soak so the exterior picks up flavor but the center stays raw. Remove tuna from marinade and reserve the marinade for serving if desired (keep refrigerated). Pat the tuna lightly to remove excess marinade before searing.

Prepare sesame crust

On a plate, mix 2 tbsp black sesame seeds and 2 tbsp white sesame seeds. Lightly press each long face and the ends of the tuna into the seeds so there is a thin, even coating. Do not pack; you want a thin crust that will toast quickly.

Heat pan

Place a heavy skillet (cast iron or stainless steel) over high heat. Add 2 tbsp neutral oil and heat until it just begins to shimmer and is nearly smoking — about 2–3 minutes depending on pan and stove.

Sear tuna

Carefully place the sesame‑crusted tuna in the hot pan. Sear for about 20–30 seconds per side to develop a deep golden crust (sear the four long sides and the two ends). If using, add 1 tsp butter during the last side and tilt the pan to baste the tuna briefly for extra gloss. Total sear time should leave the center raw and cool to rare (adjust 10–15 seconds longer for medium-rare). Remove tuna to a cutting board and rest 2 minutes.

Slice tuna

Using a very sharp knife dipped in warm water and wiped dry between passes, slice the tuna into 1/4‑inch to 1/3‑inch thick slices on the bias. Arrange slices staggered on a platter or individual plates.

Plate and dress

Fan microgreens or baby arugula beside the tuna. Scatter thinly sliced scallions over the fish. Drizzle 2 tbsp ponzu (or reserved marinade, reduced slightly if you prefer) sparingly over the tuna slices, then add a light drizzle of toasted sesame oil (1 tsp) and dot with 1 tsp chili oil or chile crisp if using. If you like, place tiny dots of yuzu kosho on the plate for brightness.

Final seasoning

Finish with a light sprinkle of the remaining 1/8 tsp salt if needed and a small grind of black pepper. Serve immediately with lemon or lime wedges on the side so diners can squeeze to taste.