Tuna Tataki* Recipe

Prepare tuna

Remove tuna from refrigerator 15–20 minutes before cooking to take the chill off. Pat dry thoroughly with paper towels. Trim any sinew or uneven edges so the loin is an even rectangle for uniform searing.

Crush peppercorns

Place black and white peppercorns in a mortar and pestle or in a resealable bag and crush coarsely with a rolling pin. You want rough, coarse pieces (not powder) to form a visible crust.

Season and press crust

Lightly sprinkle sea salt evenly over all sides of the tuna. Press the crushed peppercorns firmly into the long sides and top of the loin so it forms an even crust. Use your hands to compact the crust so it adheres well.

Sear tuna

Heat a heavy skillet (cast iron preferred) over high heat until very hot, about 3–5 minutes. Add neutral oil and swirl to coat. When oil is shimmering and just beginning to smoke, place the tuna in the pan. Sear 20–30 seconds per side for a rare center (four sides: top, bottom, and the two long edges), rotating to ensure even charring of the crust. For a slightly thicker loin or preferred doneness, increase sear time by 10–15 seconds per side. Do not cook through—the center should remain bright red to deep pink.

Rest and slice

Transfer seared tuna to a cutting board and let rest 2–3 minutes (short rest to retain rare center). Using a very sharp knife, slice tuna into 1/4-inch (6 mm) thick slices at a slight diagonal. Wipe the knife between passes for clean edges.

Whisk together soy sauce, lemon juice, lime juice, rice vinegar, mirin, dashi (or water), and sugar in a small bowl until sugar dissolves. Taste and adjust acidity or salt: add a little more lemon or lime for brightness, or a splash more dashi/water if too salty. Chill briefly if desired; serve at room temperature for best aromatics.

Arrange cucumber or daikon ribbons or a small bed of microgreens on a serving plate. Fan the sliced tuna over the bed or in a neat row, crusted sides up so pepper shows.

Drizzle 1–2 teaspoons of ponzu sauce over each piece or pool a small amount on the plate for dipping. Scatter sliced scallions and toasted sesame seeds over the tuna. Add a small dab of wasabi at the edge of the plate if using, and place extra ponzu in a ramekin for dipping.

Serve immediately so the crust remains crisp and the center stays rare.