Ahi Tuna Tataki Recipe

Prepare the mushrooms: Trim the root end and separate shimeji into smaller clusters so they fit into a small jar or container.

Make the pickling liquid: In a small saucepan combine rice vinegar, water, mirin, sugar, salt, light soy sauce, sliced ginger, and smashed garlic. Bring to a gentle simmer over medium heat, stirring until sugar and salt dissolve, about 2–3 minutes.

Cook mushrooms briefly: Add the mushrooms to the simmering liquid and blanch for 1 minute to soften slightly; remove from heat immediately.

Jar and chill: Transfer mushrooms and pickling liquid to a jar or airtight container. Allow to cool to room temperature, then refrigerate at least 30 minutes (preferably 2 hours) before serving. Reserve 2 tsp of the pickling liquid for garnish.

Warm the dashi: In a small saucepan bring the dashi stock to a gentle simmer over low heat — do not boil vigorously.

Season the broth: Stir in yuzu juice, light soy sauce, mirin, sesame oil, and the white part of the scallion. Taste and adjust — if the yuzu is very tart, add up to 1 tsp more mirin or a pinch of sugar to balance.

Finish: Remove from heat and let the flavors meld for 5 minutes. If using, stir in the grated yuzu or lemon zest just before serving. Keep warm until plating.

Combine ingredients: In a small food processor or blender, add the avocado flesh, lime juice, neutral oil, salt, and 1 tablespoon water.

Process to smooth: Puree until smooth and silky, scraping down the sides as needed. If the purée is too thick for piping or spreading, add up to another tablespoon of water, 1 tsp at a time, to reach a thick but spreadable consistency.

Adjust seasoning: Taste and adjust salt and lime to brighten. Transfer to a piping bag or small bowl and refrigerate briefly if not using immediately.

Prepare the tuna: Pat the tuna dry with paper towels. Season all sides very lightly with 1/2 tsp kosher salt and 1/2 tsp freshly ground black pepper.

Toast sesame seeds: In a small skillet over medium heat, toast the sesame seeds for 1–2 minutes until fragrant, shaking the pan to avoid burning. Transfer to a plate to cool.

Sear the tuna: Heat 1 tbs neutral oil in a heavy skillet over high heat until shimmering and just smoking. Press the tuna into the toasted sesame seeds to coat all sides, then sear the tuna quickly: 20–30 seconds per side for a rare center (adjust 40–50 seconds per side for medium-rare). Rotate to get all faces seared. The goal is a deeply seared exterior and cool to slightly warm rare center.

Rest and slice: Remove tuna from the skillet and rest 1–2 minutes. Using a very sharp knife, slice the tuna into 1/4-inch thin slices against the grain. Wipe the knife between passes for clean edges.

Plate avocado purée: On each serving plate (serves 4), place a teaspoon to tablespoon-sized quenelle or small smear of avocado purée where the tuna will be arranged.

Arrange tuna: Fan 6–8 slices of seared tuna over the avocado purée on each plate, leaving space for broth and mushrooms.

Add pickled mushrooms: Spoon 1–2 tablespoons of pickled shimeji mushrooms (with a little pickling liquid if desired) alongside the tuna on each plate.

Warm yuzu broth: Reheat the yuzu broth gently if needed so it is warm but not boiling.

Finish with broth: Just before serving, spoon or gently pour about 1/4 cup (60 ml) of warm yuzu broth around the tuna (not directly over the avocado smear) to create a shallow pool.

Garnish: Dot a few microgreens, cucumber ribbons or daikon slices on the tuna. Drizzle 1/4 tsp toasted sesame oil over each portion, and drizzle 2 tsp of reserved pickling liquid across the tuna for an extra bright acid note.

Serve immediately: Serve the tataki immediately while tuna is still warm at the edges and the broth is warm.