Tuna Tataki Recipe
(Raw) Perfectly seared tuna sashimi served with ponzu, scallion, sesame, seeds, and cucumber
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Ingredients
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Tuna
Ponzu Sauce
Garnishes
Method
Preparing the Tuna
- 1
Season the Tuna
Sprinkle the fresh tuna loin with salt and black pepper evenly on all sides.
- 2
Sear the Tuna
In a skillet, heat the sesame oil over high heat. Once hot, add the seasoned tuna loin and sear for 30 seconds to 1 minute on each side, until the outside is lightly browned but the inside remains rare.
- 3
Chill the Tuna
Remove the tuna from the skillet and let it cool for a few minutes. Wrap the seared tuna in plastic wrap and place it in the refrigerator for at least 30 minutes to firm up.
Making the Ponzu Sauce
- 4
Combine Ingredients
In a small bowl, mix together soy sauce, mirin, rice vinegar, lemon juice, and bonito flakes. If using, add the kombu piece for additional flavor.
- 5
Let it Rest
Allow the ponzu sauce to sit for at least 15 minutes for the flavors to meld. Remove the kombu before serving.
Garnishing and Serving
- 6
Slice the Tuna
Once the tuna is chilled, remove it from the refrigerator and unwrap it. Using a sharp knife, slice the tuna loin into thin pieces.
- 7
Plate the Dish
Arrange the sliced tuna on a serving plate. Drizzle with ponzu sauce, and garnish with finely sliced scallions, toasted sesame seeds, and thinly sliced cucumber.
- 8
Serve
Serve immediately with additional ponzu sauce on the side for dipping.