Tuna Tataki Recipe

Trim and season

Pat the tuna loin dry with paper towels. Trim any connective tissue and shape into a neat block if needed. Lightly season all sides with kosher salt and freshly ground black pepper; let rest at room temperature for 5 minutes.

Coat with sesame

On a small plate, combine white and black sesame seeds. Press the four long sides of the tuna into the sesame seeds so the seeds adhere, creating an even crust on the exterior while leaving the top and bottom lightly coated if you prefer; ensure each coated area is well covered.

Sear the tuna

Heat a heavy skillet (cast-iron preferred) over high heat until very hot. Add 1 tablespoon neutral oil and swirl to coat. When the oil is shimmering but not smoking, add the tuna and sear for 20–30 seconds per side, rotating to sear all coated faces quickly so the center remains rare (aim for a deep brown crust with a cool-to-rare center). Use tongs to turn; total sear time should be about 1–1½ minutes depending on thickness. Remove tuna to a cutting board and rest for 2–3 minutes before slicing.

While the tuna rests, whisk together 1/4 cup ponzu, 1 tablespoon fresh lime juice, 1 teaspoon light soy sauce, 1/2 teaspoon mirin, 1/2 teaspoon sesame oil and 1/2 teaspoon honey (if using) in a small bowl. Taste and adjust: add more honey for sweetness or more lime for brightness. Set aside.

Slice the rested tuna crosswise into 1/4-inch to 1/3-inch thick slices using a very sharp knife wiped between passes to keep clean edges.

Arrange slices on a platter or individual plates over a bed of microgreens or baby greens. Drizzle 1 to 2 tablespoons of the ponzu glaze over the tuna slices and around the plate. Serve additional ponzu on the side.

Scatter thinly sliced scallions, toasted nori (if using), and small dots of wasabi or pickled ginger on the plate. Garnish with lime wedges for squeezing at the table.

Serve immediately so the tuna is warm on the outside and cool/rare in the center.