Tataki (tuna / Salmon) Recipe

Trim and season fish

Pat the fish dry with paper towels. Trim any skin or sinew so you have a clean rectangular loin. Lightly season all sides with sea salt and freshly ground black pepper.

Make ponzu marinade

In a shallow dish combine ponzu, mirin, light soy sauce, lime juice, grated ginger, and the sliced scallion. Stir to combine.

Place the seasoned fish in the shallow dish and spoon a little of the ponzu mixture over the top. Let the fish sit in the marinade at room temperature for 5–10 minutes (do not marinate more than 15 minutes to keep the center raw). Reserve the remaining ponzu for serving.

Spread the toasted sesame seeds on a plate. Remove the fish from the marinade and gently press the long sides (or all sides if you prefer) into the sesame seeds so the exterior is evenly coated. Shake off excess seeds.

Heat a heavy skillet (cast-iron recommended) over high heat until smoking hot. Add the neutral oil and swirl to coat the pan.

Working quickly, place the sesame-crusted fish in the pan and sear for 10–15 seconds per side for a thin crust while keeping the interior raw and rare. For a thicker piece (about 1–1.25 inches), sear about 20–30 seconds per side—rotate to get all sides including the ends. Do not cook through; aim for a pronounced contrast between the browned exterior and rare center.

Remove fish from the pan and rest on a cutting board for 1–2 minutes to let carryover heat settle.

With a very sharp knife lightly moistened with water, slice the fish thinly on the bias into 1/4-inch slices. Fan the slices on a chilled plate or arrange neatly in a row.

Scatter the thinly sliced red onion/shallot, cucumber, and microgreens over and around the fish.

Drizzle the reserved ponzu lightly over the fish (about 2 teaspoons) and finish with a small smear or dollop of wasabi or a pinch of yuzu kosho if using.

Serve immediately so the contrast of hot exterior and cool rare center is enjoyed. Provide extra ponzu on the side for dipping.