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Tuna Tataki Recipe

Name: Sakeba Asian Pub & Grills Tuna Tataki Recipe
Cook time: 30 min
Total time: 30 min
Yield: 2 servings
Cuisine: Japanese
Ingredients: 1 lb fresh sushi-grade ahi tuna loin; 1 tsp kosher salt; 1 tsp coarse black pepper; 2 tbs neutral oil (canola, grapeseed, or vegetable); 2 tbs toasted sesame seeds (white and/or black); 2 tbs thinly sliced scallions (green parts); 0.5 cups microgreens or mizuna (optional, for garnish); 3 tbs low-sodium soy sauce; 2 tbs fresh lemon juice; 1 tbs mirin; 1 tsp rice vinegar; 2 tbs dashi (concentrate diluted) or water; 1 tsp light toasted sesame oil; 1 tsp grated fresh ginger; 0.5 tsp minced garlic; 0.5 tsp honey or agave (optional, balance acidity); 0.25 tsp shichimi togarashi or toasted chili flakes (optional); 0.5 cups thinly sliced cucumber; 0.25 cups thinly sliced radish; 2 tbs pickled ginger (gari) or julienned

Inspired by Sakeba Asian Pub & Grill

Time30m

Serves2

Seared tuna w. Japanese dressing

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Ingredients

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Tuna and finishing

1 lb fresh sushi-grade ahi tuna loin

1 tsp kosher salt

1 tsp coarse black pepper

2 tbs neutral oil (canola, grapeseed, or vegetable)

2 tbs toasted sesame seeds (white and/or black)

2 tbs thinly sliced scallions (green parts)

1/2 cups microgreens or mizuna (optional, for garnish)

Japanese dressing (ponzu-style with sesame)

3 tbs low-sodium soy sauce

2 tbs fresh lemon juice

1 tbs Mirin

1 tsp Rice vinegar

2 tbs dashi (concentrate diluted) or water

1 tsp light toasted sesame oil

1 tsp grated fresh ginger

1/2 tsp minced garlic

1/2 tsp honey or agave (optional, balance acidity)

1/4 tsp shichimi togarashi or toasted chili flakes (optional)

Accompaniments

1/2 cups thinly sliced cucumber

1/4 cups thinly sliced radish

2 tbs pickled ginger (gari) or julienned

Method

Tuna and finishing

Prepare tuna

Pat the tuna loin very dry with paper towels. Lightly season all sides with kosher salt and coarse black pepper, pressing so the seasoning adheres.

Toast sesame seeds

In a small dry skillet over medium heat, toast 2 tablespoons sesame seeds, shaking the pan, until fragrant and lightly golden, 1–2 minutes. Remove and set aside.

Sear tuna

Heat a heavy skillet (cast-iron or stainless) over high heat until just smoking. Add 2 tablespoons neutral oil and swirl to coat. Sear the tuna loin 20–30 seconds per side, turning to sear all faces quickly so the center remains rare. For a slightly thicker crust, press the tuna into the hot pan while searing sides. Total sear time should be about 1.5–2 minutes depending on thickness.

Rest and crust

Remove tuna to a cutting board and let rest 2 minutes. While still slightly warm, press the seared tuna into the toasted sesame seeds to coat the exterior evenly.

Slice

Using a very sharp knife moistened with a little oil or water, slice the tuna crosswise into 1/4-inch to 1/3-inch thick slices. Arrange slices on a serving plate in a single layer or slightly overlapping.

Finish and garnish

Scatter thinly sliced scallions, microgreens or mizuna, thin cucumber and radish slices, and pickled ginger around the tuna. Drizzle a small amount of the dressing over the tuna and finish with an extra pinch of toasted sesame seeds.

Japanese dressing (ponzu-style with sesame)

In a small bowl or jar combine 3 tablespoons low-sodium soy sauce, 2 tablespoons fresh lemon juice, 1 tablespoon mirin, 1 teaspoon rice vinegar, and 2 tablespoons dashi (or water). Whisk or shake to combine.

Add 1 teaspoon toasted sesame oil, 1 teaspoon grated fresh ginger, 1/2 teaspoon minced garlic, and 1/2 teaspoon honey or agave if using. Whisk again until emulsified. Taste and adjust: add more lemon for brightness, more soy for saltiness, or a pinch of sugar/honey to round acidity.

If using, stir in 1/4 teaspoon shichimi togarashi or a pinch of chili flakes for heat. Keep the dressing at room temperature until ready to use; it can be made up to 24 hours ahead and refrigerated (bring to room temperature before serving).

Assembly

Plate the tuna slices with the accompaniments. Spoon remaining dressing into a small ramekin for dipping and/or lightly drizzle more over the arranged tuna just before serving so the crust stays crisp.

Serve immediately: Tuna tataki is best eaten at once while the seared crust is warm and the interior is cool and rare.