Tuna Tataki Recipe

Trim and season

Pat the tuna loin dry with paper towels. Trim any silver skin or sinew so you have a clean, uniform rectangle. Lightly season all sides with kosher salt and black pepper, pressing gently so the seasoning adheres.

Prepare crust

Combine toasted white sesame seeds, toasted black sesame seeds, shichimi togarashi and ground ginger on a plate and mix evenly. Spread the mixture thinly so you can press the tuna into it.

Coat tuna

Working quickly, press each long face and the two short faces of the tuna loin into the spice-sesame mixture so the sides get an even, thin crust. Leave the top and bottom (contact surfaces) lightly coated so searing adheres; you should still see the fish through the crust.

Heat pan

Heat a heavy skillet or cast-iron pan over high heat until just smoking. Add the neutral high-heat oil and swirl to coat the pan.

Sear tuna

Place the tuna in the hot pan and sear for 20–30 seconds per side, rotating to sear all four sides quickly (use tongs). You want a dark, crisp crust while keeping the center rare to raw. Total sear time should be about 1–2 minutes depending on thickness (about 1–1.5 inches).

Rest

Transfer the seared tuna to a cutting board and let rest for 2–3 minutes to let residual heat settle.

Whisk together ponzu, soy sauce, fresh lime juice and mirin in a small bowl. Taste and adjust—add a little more ponzu for brightness or a dash more soy if you prefer saltiness. If using wasabi paste, mix a small amount into the ponzu or serve on the side.

Slice and plate

Using a very sharp knife, slice the tuna against the grain into 1/4-inch (6 mm) thick slices. Fan the slices on a chilled plate or serve standing. Arrange microgreens or shiso, pickled ginger and scallions alongside.

Finish and serve

Drizzle a small amount of ponzu over the tuna slices or serve the ponzu in a shallow dipping dish. Add a tiny dab of fresh wasabi to each slice if desired. Serve immediately while crust remains crisp.