Tuna Tataki Recipe

Prepare tuna

Pat the tuna loin very dry with paper towels. Sprinkle the kosher salt evenly over the surface.

Place the cracked black pepper on a plate and press the tuna all around so the pepper forms an even crust on all sides. Press firmly but gently to adhere.

Heat a heavy skillet or cast-iron pan over high heat until smoking just begins. Add the neutral oil and swirl to coat.

Sear the tuna 20–30 seconds per side (including the ends), rotating with tongs, so the exterior is browned and crusted but the center remains rare. Total sear time should be about 1.5–2 minutes depending on thickness. Do not cook through.

Remove tuna to a cutting board and let rest 2 minutes. Using a very sharp knife, slice into 1/4-inch (5–7 mm) slices on a bias. Keep slices chilled briefly if needed.

Combine light soy sauce, mirin, sake, and brown sugar in a small saucepan. Stir to dissolve sugar.

Bring to a gentle simmer over medium heat and cook 2–3 minutes until slightly reduced and syrupy. Remove from heat and stir in sesame oil. Let cool to warm or room temperature. Taste and adjust sweetness or salt by adding a touch more sugar or a splash of water.

If using dried wakame, rehydrate per package instructions, drain well and squeeze out excess water. Toss with toasted sesame seeds and sliced scallions. Adjust seasoning lightly with a few drops of sesame oil or soy if needed.

Arrange a mound of seaweed salad on each plate. Fan slices of tuna across or beside the salad so pepper crust is visible.

Drizzle the sweet soy sauce sparingly over the tuna in a thin line or dot pattern — about 1/2 to 1 tablespoon per serving. Place a small pile of pickled ginger and a small dab (about 1/4–1/2 tsp) of wasabi on the plate for each diner.

Scatter microgreens or baby shiso over the tuna if using and sprinkle a few extra toasted sesame seeds. Serve immediately with lemon or lime wedges to squeeze over if desired.