The Chef

Restaurants

Meals

Drinks

Restaurants›Nobu - Caesars New Orleans›Tuna Tataki With Tosazu Recipe

Tuna Tataki With Tosazu Recipe

Name: Nobu - Caesars New Orleans Tuna Tataki With Tosazu Recipe
Cook time: 30 min
Total time: 30 min
Yield: 4 servings
Cuisine: Japanese
Ingredients: 12 oz sushi-grade ahi tuna loin; 1 tsp kosher salt; 1 tsp black pepper (freshly ground); 1 tbs sesame oil; 1 tbs neutral oil (vegetable or grapeseed); 2 tbs white sesame seeds; 1 tbs black sesame seeds; 3 tbs rice vinegar (unseasoned); 1 tbs mirin; 2 tbs soy sauce (regular or low-sodium); 2 tbs dashi (kombu-katsuobushi stock) or low-sodium chicken stock; 1 tsp sugar; 1 tsp freshly grated ginger; 1 tsp yuzu juice or lemon juice; 2 tbsp scallions (thinly sliced, green parts); 1 cup microgreens or mitsuba (optional); 1 cup thinly sliced cucumber or daikon (for bed); 1 tsp wasabi paste (optional); 2 tbs pickled ginger (gari) (optional)

Inspired by Nobu - Caesars New Orleans

Time30m

Serves4

Make Tuna Tataki With Tosazu Recipe in just 30m. Get the full recipe with step-by-step instructions at pekinthechef.com.

Was this page helpful?

Help improve this recipe for others.

Send this recipe to your inbox.

We'll email it straight to you - plus weekly cooking inspiration.

Ingredients

Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.

Tuna Tataki

12 oz sushi-grade ahi tuna loin

1 tsp kosher salt

1 tsp black pepper (freshly ground)

1 tbs Toasted sesame oil

1 tbs neutral oil (vegetable or grapeseed)

2 tbs white sesame seeds

1 tbs black sesame seeds

Tosazu (vinegar dipping sauce)

3 tbs rice vinegar (unseasoned)

1 tbs Mirin

2 tbs soy sauce (regular or low-sodium)

2 tbs dashi (kombu-katsuobushi stock) or low-sodium chicken stock

1 tsp sugar

1 tsp freshly grated ginger

1 tsp yuzu juice or lemon juice

Garnishes & Serving

2 tbsp scallions (thinly sliced, green parts)

1 cup microgreens or mitsuba (optional)

1 cup thinly sliced cucumber or daikon (for bed)

1 tsp wasabi paste (optional)

2 tbs pickled ginger (gari) (optional)

Method

Tuna Tataki

Prepare and season tuna

Pat the tuna loin very dry with paper towels. Trim any sinew. Lightly season all sides with kosher salt and freshly ground black pepper, pressing gently so seasoning adheres.

Coat with sesame

On a shallow plate combine white and black sesame seeds. Brush or rub the tuna lightly with sesame oil, then press each side into the sesame seeds to evenly coat the exterior, leaving the very center mostly bare so the tuna will be seared rather than fully crusted.

Sear the tuna

Heat a heavy skillet (cast iron or stainless) over high heat until smoking hot. Add the neutral oil and swirl to coat. Sear the tuna 20–30 seconds per side, rotating to get all faces evenly browned—aim for a dark crust while keeping the center rare. Use tongs to hold and quickly sear the thin edges if needed. Total searing time should be about 1–1½ minutes.

Cool and slice

Transfer the tuna to a cutting board and let rest 2 minutes. Using a very sharp knife, slice the tuna crosswise into 1/4-inch (6 mm) slices. Arrange slices slightly fanned on a chilled serving plate or atop a bed of thin cucumber/daikon slices.

Tosazu (vinegar dipping sauce)

Combine sauce ingredients

In a small bowl or jar, whisk together rice vinegar, mirin, soy sauce, dashi, sugar, freshly grated ginger, and yuzu or lemon juice until sugar dissolves. Taste and adjust balance—should be bright, slightly sweet, and savory. If too sharp, add another 1/2 tsp mirin; if too sweet, add 1/2 tsp rice vinegar or a few drops of lemon.

Chill briefly

Refrigerate the tosazu for at least 10 minutes to let flavors meld. Bring to cool temperature before serving; it can be made several hours ahead and kept chilled.

Garnishes & Serving

Plate and finish

Place fanned tuna slices over the cucumber/daikon bed or directly on chilled plates. Spoon a little tosazu beside or lightly drizzled over the slices (avoid drenching to preserve seared crust). Scatter sliced scallions and microgreens over the tuna.

Optional condiments

Serve with a small dab of wasabi and pickled ginger on the side. Provide extra tosazu in a dipping bowl for guests.