Spiced Tuna Tataki Recipe

Inspect and season

Pat the tuna dry with paper towels. Trim any sinew so the loin is an even rectangular piece. Lightly season all sides with 1/2 tsp kosher salt and 1/4 tsp freshly ground black pepper; let sit at room temperature for 5 minutes.

Chill (optional)

If fish was very cold, let it sit at room temperature for up to 15 minutes total to take the chill off so searing is even. Do not leave out longer for safety reasons.

Toast the sesame seeds: heat a small dry skillet over medium heat. Add 2 tbs white sesame and 1 tbs black sesame seeds and toast, stirring, for 1–2 minutes until fragrant and lightly browned. Transfer to a plate to cool.

Combine spices: on a small plate or shallow dish mix the cooled sesame seeds with 1/2 tsp toasted ground coriander, 1/4 tsp smoked paprika and 1/4 tsp cracked Sichuan pepper (if using). Spread mixture out to a thin layer for pressing onto the tuna.

Coat the tuna: brush the tuna lightly with 1 tbs neutral oil so the seeds adhere. Press each face of the tuna into the spice-sesame mixture, coating the long sides and two ends but leaving the very center of top/bottom lightly coated if you prefer a tataki with more raw interior. Pat gently to set the crust.

Heat a heavy skillet (cast iron preferred) over high heat until very hot. Add a thin film of neutral oil and swirl to coat. When oil is shimmering and just starting to smoke, place the tuna loin in the pan and sear 20–30 seconds per side, rolling to sear all coated surfaces quickly to form a caramelized crust while keeping the interior rare. Total sear time should be about 90 seconds depending on thickness.

Remove tuna to a cutting board and rest 3–5 minutes. Resting lets carryover heat set the exterior and makes slicing cleaner.

Make aioli: in a small bowl combine 1/2 cup mayonnaise, 1 tsp wasabi paste, 1 tsp grated fresh ginger, 1 tbsp fresh lime juice, 1/2 tsp light soy sauce, 1/4 tsp toasted sesame oil and 1/8 tsp salt. Whisk until smooth and taste; adjust wasabi for heat or lime for brightness. Refrigerate until serving to let flavors meld.

If you prefer a thinner aioli for drizzling, whisk in 1–2 teaspoons water or more lime juice to reach desired consistency.

Slice the tuna: using a very sharp knife dipped in hot water and dried between cuts, slice the tuna across the grain into 1/4-inch to 1/3-inch thick slices. Fan slices on a chilled platter or arrange in a single layer on a serving board.

Plate: dollop small quenelles or dots of wasabi aioli alongside or lightly smear a stripe on the plate. Arrange tuna slices over or beside the aioli. Scatter thinly sliced scallion whites over the fish, and sprinkle scallion greens on top for color.

Finish: drizzle 2 tbs soy sauce or ponzu lightly over the tuna (or serve on the side). Add microgreens and pickled ginger as desired, and serve with lime wedges to squeeze over at the table.

Serve immediately so the tuna remains rare inside with a warm seared crust.