Tuna Tataki Recipe

Quick pickle peppers

In a small bowl combine rice vinegar, water, sugar, and 0.25 tsp salt. Stir until sugar and salt dissolve. Add the thinly sliced peppers (and optional daikon) and let sit at room temperature for at least 10 minutes or refrigerate up to 2 hours. Drain just before plating.

Prepare additional garnishes: thinly slice radishes paper-thin and set aside. Rinse and dry radish sprouts (or microgreens) and keep chilled until plating.

Make avocado cream

Scoop avocado into a blender or bowl. Add Greek yogurt, lime juice, olive oil, 0.25 tsp salt, and 1 tsp water. Blend or whisk until very smooth and creamy. Adjust seasoning with additional lime or salt to taste. Transfer to a squeeze bottle or piping bag for neat plating.

Marinate tuna briefly

Pat the tuna loin dry with paper towels. In a shallow dish combine soy sauce, sesame oil, mirin, grated ginger, grated garlic, rice wine vinegar, and 0.25 tsp salt and 1/8 tsp black pepper. Place the tuna in the mixture and turn to coat. Marinate for 5–10 minutes total (do not exceed 15 minutes to avoid over-salting). Remove tuna and reserve marinade.

Coat with sesame

Spread the sesame seeds evenly on a plate. Press the top and bottom surfaces of the marinated tuna into the seeds so the exterior is well coated.

Sear tuna

Heat a heavy skillet or cast-iron pan over high heat until smoking point. Add 1 tsp neutral oil and swirl to coat. Sear the sesame-coated tuna 20–30 seconds per side for very rare center (adjust to 45–60 seconds per side for medium-rare). Use tongs to sear the edges briefly so all sides have a thin crust. Remove from pan and let rest 2 minutes.

Using a sharp knife, slice the tuna crosswise into 1/4-inch (6 mm) slices. Wipe the knife between strokes for clean slices.

Plate avocado cream: make small quenelles or dots of avocado cream across the plate where tuna will sit.

Arrange tuna slices over or slightly on top of the avocado cream. Tuck a few pickled pepper strips and thin radish slices between slices of tuna for color and texture.

Scatter radish sprouts and micro cilantro over the tuna. Drizzle lightly with ponzu (about 1 tbsp distributed) and finish with a tiny drizzle of toasted sesame oil (about 1/2 tsp). Optionally squeeze a drop of lime juice over the fish.

Serve immediately so tuna is still cool but not warm. Provide extra ponzu or soy on the side if desired.