RecipesEarls Kitchen + Bar - WaikikiAhi Tuna Tataki

Ahi Tuna Tataki Recipe

inspired by

@earlskitchenbarwaikiki

Dec 30 2025

•

1h

•

Serves 2

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Recipe information

Make Ahi Tuna Tataki in just 1h . Pickled shimeji mushrooms, yuzu broth, avocado purée

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Ingredients

Ahi Tuna

Pickled Shimeji Mushrooms

Yuzu Broth

Avocado Purée

Preparation

Ahi Tuna

1. Prepare the Ahi Tuna

Start by seasoning the Ahi tuna steak with salt and black pepper on both sides.

2. Sear the Ahi Tuna

Heat sesame oil in a pan over medium-high heat. Sear the tuna for about 30 seconds on each side, ensuring the center remains rare.

3. Slice the Tuna

Remove the tuna from the pan and let it rest for a few minutes. Once rested, thinly slice the tuna into 1/4 inch thick pieces.

Pickled Shimeji Mushrooms

4. Prepare the Pickling Brine

In a small saucepan, combine rice vinegar, sugar, and salt. Bring to a simmer over low heat until dissolved.

5. Pickle the Mushrooms

Add the shimeji mushrooms to the brine and let them soak for at least 30 minutes at room temperature or refrigerate for a few hours.

Yuzu Broth

6. Mix the Broth Ingredients

In a bowl, combine yuzu juice, dashi stock, soy sauce, and mirin. Whisk until well mixed.

Avocado Purée

7. Prepare the Avocado

Cut the large avocado in half and remove the pit. Scoop the flesh into a blender.

8. Blend the Purée

Add lemon juice and a pinch of salt to the avocado. Blend until smooth and creamy, adding water if necessary to reach desired consistency.

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