The Chef

Restaurants

Meals

Drinks

Restaurants›Chop Steakhouse & Bar›Ahi Tuna Tataki Recipe

Ahi Tuna Tataki Recipe

Name: Chop Steakhouse & Bars Ahi Tuna Tataki Recipe
Cook time: 25 min
Total time: 25 min
Yield: 4 servings
Cuisine: Japanese
Ingredients: 1 lb sushi-grade ahi tuna loin; 1 tsp kosher salt; 1 tsp freshly ground black pepper; 2 tbs neutral oil (canola, grapeseed, or vegetable); 1 cup mayonnaise (preferably Japanese-style Kewpie); 1 tsp shichimi togarashi (Japanese seven-spice); 1 tbs fresh lime juice; 1 tsp soy sauce; 1 tsp sesame oil; 1 tsp honey or agave (optional, for balance); 1 pinch kosher salt; 3 tsp tamari (or reduced-sodium soy sauce); 2 tbs fresh lime juice; 1 tsp rice vinegar; 1 tsp mirin (or 1 tsp light honey as substitute); 1 tbs neutral oil (grapeseed or canola); 1 tsp finely grated fresh ginger; 1 tbs thinly sliced scallion (white and light green); 1 tsp toasted sesame seeds (for garnish); 1 pinch freshly ground black pepper; 1 cup microgreens or baby arugula; 1 cup thinly sliced cucumber; 4 piece thinly sliced radish; 1 tsp toasted sesame seeds; 4 piece thin lime wedges

Inspired by Chop Steakhouse & Bar

Time25m

Serves4

togarashi mayo & tamari lime vinaigrette

Was this page helpful?

Help improve this recipe for others.

Send this recipe to your inbox.

We'll email it straight to you - plus weekly cooking inspiration.

Ingredients

Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.

Ahi Tuna

1 lb sushi-grade ahi tuna loin

1 tsp kosher salt

1 tsp freshly ground black pepper

2 tbs neutral oil (canola, grapeseed, or vegetable)

Togarashi Mayonnaise

1 cup mayonnaise (preferably Japanese-style Kewpie)

1 tsp shichimi togarashi (Japanese seven-spice)

1 tbs Fresh lime juice

1 tsp Aged soy sauce

1 tsp Toasted sesame oil

1 tsp honey or agave (optional, for balance)

1 pinch kosher salt

Tamari Lime Vinaigrette

3 tsp tamari (or reduced-sodium soy sauce)

2 tbs Fresh lime juice

1 tsp Rice vinegar

1 tsp mirin (or 1 tsp light honey as substitute)

1 tbs neutral oil (grapeseed or canola)

1 tsp finely grated fresh ginger

1 tbs thinly sliced scallion (white and light green)

1 tsp toasted sesame seeds (for garnish)

1 pinch freshly ground black pepper

Garnish & Assembly

1 cup microgreens or baby arugula

1 cup thinly sliced cucumber

4 piece thinly sliced radish

1 tsp toasted sesame seeds

4 piece thin lime wedges

Method

Ahi Tuna

Prepare and season

Pat the ahi tuna dry with paper towels. Season all sides lightly with kosher salt and freshly ground black pepper, pressing gently so the seasoning adheres.

Sear the tuna

Heat a heavy skillet or cast-iron pan over high heat until smoking hot. Add 2 tbs neutral oil and swirl to coat. Sear the tuna loin for 20–30 seconds per side, turning to get an even brown crust on all faces but keeping the center rare. The exterior should be deeply caramelized while the interior remains translucent. Total searing time will be about 1.5–2 minutes depending on thickness.

Rest and slice

Transfer the tuna to a cutting board and let it rest 2 minutes. Using a very sharp knife, slice the tuna crosswise into 1/4-inch (6 mm) slices. For tataki-style presentation, arrange slices slightly overlapping on a chilled plate.

Togarashi Mayonnaise

In a small bowl, whisk together 1 cup mayonnaise, 1 tsp shichimi togarashi, 1 tbs fresh lime juice, 1 tsp soy sauce, 1 tsp sesame oil, and 1 tsp honey (if using). Taste and adjust seasoning with a pinch of kosher salt or additional togarashi for more heat. Transfer to a squeeze bottle or piping bag for neat plating.

Tamari Lime Vinaigrette

Whisk together 3 tsp tamari, 2 tbs fresh lime juice, 1 tsp rice vinegar, 1 tsp mirin, 1 tbs neutral oil, and 1 tsp grated fresh ginger until emulsified. Stir in 1 tbs thinly sliced scallion and a pinch of black pepper. Taste and adjust acidity or salt — add a little more lime if you want brighter acidity or a touch more tamari for saltiness. Keep chilled until plating.

Garnish & Assembly

On each serving plate, make a small bed of microgreens or baby arugula and arrange the thinly sliced cucumber and radish alongside or beneath the tuna slices.

Drizzle the tamari lime vinaigrette sparingly over the tuna slices and around the plate. Use the togarashi mayonnaise to add decorative dots or a thin swoosh across the tuna—use a squeeze bottle or a spoon to control placement.

Sprinkle toasted sesame seeds and a few additional pinches of shichimi togarashi over the tuna for texture and heat. Place a thin lime wedge on the plate for optional extra acidity.

Serve immediately while the tuna is still slightly warm from searing, accompanied by extra vinaigrette and togarashi mayo on the side.