Black Pepper Tuna Tataki Recipe
Seared tuna wrapped with sesame seed and drizzled with sesame sauce
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.
Tuna and Coating
Sesame Sauce (Drizzle)
Garnish & Serving
Method
Tuna and Coating
Prepare tuna
Pat the tuna loin dry with paper towels. Trim any sinew and shape into an even rectangular block (about 3/4–1 inch thick) so it sears evenly.
Season
Lightly season all sides of the tuna with kosher salt, rubbing it in gently so it adheres.
Prepare coating
On a plate combine the black sesame seeds, white sesame seeds, and coarsely ground black pepper. Press each face and short edge of the tuna into the seed/pepper mixture so it forms an even crust on all sides except the very bottom (you can leave one small flat face uncoated for easier handling).
Sear tuna
Heat a heavy skillet (cast iron or stainless) over high heat until very hot. Add the neutral oil and swirl to coat. When oil is shimmering, add the tuna and sear 20–30 seconds per side, turning with tongs to sear all coated faces quickly—goal is a deeply browned sesame crust with a rare to medium-rare center. Total sear time typically 1–2 minutes depending on thickness. Avoid overcooking.
Rest
Transfer the tuna to a cutting board and let rest for 2 minutes to allow carryover heat to even out.
Sesame Sauce (Drizzle)
Combine soy sauce, toasted sesame oil, rice vinegar, mirin (if using), brown sugar or honey, grated ginger, and minced garlic in a small bowl. Whisk until sugar dissolves and flavors are combined. Taste and adjust: add a tsp of water if the sauce is too intense. Stir in the toasted sesame seeds reserved for the sauce. Reserve about 1–2 tablespoons for drizzling and the rest for serving.
If you prefer a slightly thicker, glossy sauce, warm the mixture gently in a small saucepan for 30–45 seconds and remove from heat; cooling will thicken slightly.
Garnish & Serving
Slice the rested tuna crosswise into 1/4-inch to 1/2-inch thick slices using a very sharp knife wiped between cuts for clean edges.
Arrange slices on a chilled or room-temperature platter fanning them slightly. Drizzle the sesame sauce sparingly over the tuna slices (about 1–2 teaspoons per serving).
Scatter thinly sliced scallions and microgreens over the tuna. Place lemon or lime wedges and pickled ginger on the side for optional brightening.
Serve immediately so the crust remains crisp and the interior stays rare; provide extra sauce on the side for dipping.