Ahi Tuna Tataki Recipe
mango cucumber salsa, maple ginger soy, wasabi ginger aioli, crushed mesquite potato chips
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.
For the Ahi Tuna
For the Mango Cucumber Salsa
For the Maple Ginger Soy
For the Wasabi Ginger Aioli
For the Crushed Mesquite Potato Chips
Method
Prepare the Ahi Tuna
- 1
Sear the Tuna
Heat sesame oil in a skillet over high heat. Season the Ahi tuna with salt and pepper. Sear the tuna for about 1-2 minutes on each side until browned but still rare in the center. Remove from heat and let it cool before slicing thinly.
- 2
Coat with Sesame Seeds
Evenly coat the seared tuna with sesame seeds on all sides.
Make the Mango Cucumber Salsa
- 3
Prepare Maple Ginger Soy
- 4
Mix Sauce
In a small bowl, combine soy sauce, maple syrup, and grated ginger. Mix well and set aside.
Make the Wasabi Ginger Aioli
- 5
Blend Aioli
In a bowl, mix together mayonnaise, wasabi paste, grated ginger, and lemon juice until smooth. Adjust wasabi to taste.
Assemble the Dish
- 6
Plate and Serve
On a serving plate, arrange the sliced Ahi tuna. Top with mango cucumber salsa, drizzle with maple ginger soy, and serve with wasabi ginger aioli and crushed mesquite potato chips on the side.
