Tuna Tataki Recipe

Prepare tuna

Pat the tuna loin dry with paper towels. Season evenly on all sides with kosher salt and freshly ground black pepper.

Sear tuna

Heat a heavy skillet (cast-iron recommended) over high heat until smoking. Add the neutral oil and swirl to coat. Sear the tuna 30–45 seconds per side, using tongs to rotate and sear all faces, until the exterior is nicely browned while the center remains rare. Total searing time will be about 2–3 minutes depending on thickness.

Rest and slice

Transfer the seared tuna to a cutting board and let rest 3–4 minutes. Using a very sharp knife, slice the tuna crosswise into 1/8"–1/4" (3–6 mm) thin slices. Arrange slices on a platter or plates for assembly.

In a small bowl, whisk together soy sauce, rice vinegar, lime juice, honey, grated ginger and sesame oil until honey dissolves. Fold in the finely chopped mango or pineapple, sliced scallion and toasted sesame seeds. Taste and adjust: add more lime for brightness, more honey for sweetness, or a pinch of salt if needed. Reserve at room temperature.

To serve, spoon 1–2 teaspoons of the sauce over each tuna slice or drizzle artistically around the arranged tuna.

Prepare cucumber: grate cucumber, squeeze out excess liquid with a cheesecloth or paper towel until mostly dry to prevent thinning the mayo.

In a bowl, combine mayonnaise, wasabi paste, drained grated cucumber, lime juice, salt and black pepper. Whisk until smooth and taste: add more wasabi for heat or a touch more lime for acidity. Refrigerate until ready to plate.

For plating, either pipe small quenelles/dollops of aioli onto the plate near the tuna or spread a thin swipe with the back of a spoon as a base for the tuna slices.

Toss the spring mix lightly with a tiny pinch of salt and 1 teaspoon of the Tropical Asian Sauce (optional) to dress very lightly. Keep the salad crisp and not heavily dressed.

Arrange portions of the dressed spring mix on each appetizer plate. Fan tuna slices over or beside the greens. Add matchstick carrots and cucumber ribbons for color and texture.

Place 2 wonton crisps per plate leaning against the tuna or greens for crunch. Scatter microgreens or cilantro over the tuna and finish with a few extra drops of Tropical Asian Sauce and a small dollop of Cucumber Wasabi Aioli on each plate. Serve with lime wedges on the side.

Optional: sprinkle additional toasted sesame seeds and a few thinly sliced scallions over the finished dish for garnish.