Tuna Tataki (7) Recipe

Name: Sakeba Asian Pub & Grills Tuna Tataki (7) Recipe
Cook time: 25 min
Total time: 25 min
Yield: 2 servings
Cuisine: Japanese
Ingredients: 0.5 lb sushi-grade ahi tuna loin; 1 tbs neutral oil (canola, grapeseed); 0.5 tsp kosher salt; 0.25 tsp freshly ground black pepper; 3 tbs low-sodium soy sauce; 1 tbs mirin; 1 tsp rice vinegar; 0.5 tsp sesame oil; 0.5 tsp fresh ginger, grated; 0.5 tsp garlic, minced; 0.5 tsp sugar; 1 tsp toasted white sesame seeds; 0.5 tsp yuzu juice or fresh lemon juice (optional); 1 tbsp scallions, thinly sliced; 0.25 cup microgreens or baby arugula (optional); 2 tbs pickled ginger (gari) or thinly sliced cucumber; 0.5 tsp wasabi paste (optional); 0.25 tsp sesame oil drizzle (optional)

Inspired by Sakeba Asian Pub & Grill

Time25m

Serves2

Seared tuna w. Japanese dressing

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Ingredients

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Tuna

1/2 lb sushi-grade ahi tuna loin

1 tbs neutral oil (canola, grapeseed)

1/2 tsp kosher salt

1/4 tsp freshly ground black pepper

Japanese dressing (Tare)

3 tbs low-sodium soy sauce

1 tbs Mirin

1 tsp Rice vinegar

1/2 tsp Toasted sesame oil

1/2 tsp Fresh ginger, grated

1/2 tsp Garlic, minced

1/2 tsp sugar

1 tsp toasted white sesame seeds

1/2 tsp yuzu juice or fresh lemon juice (optional)

Garnish & Serving

1 tbsp scallions, thinly sliced

1/4 cup microgreens or baby arugula (optional)

2 tbs pickled ginger (gari) or thinly sliced cucumber

1/2 tsp wasabi paste (optional)

1/4 tsp sesame oil drizzle (optional)

Method

Tuna

Prepare tuna

Pat the tuna dry with paper towels. Trim any connective tissue so the loin is an even rectangular shape for uniform searing. Lightly season all sides with kosher salt and freshly ground black pepper.

Sear tuna

Heat a heavy skillet or cast-iron pan over high heat until smoking hot. Add 1 tablespoon neutral oil and swirl to coat. Place the tuna in the pan and sear for 20–30 seconds per side to achieve a thin browned crust while keeping the center rare. Total searing time for all sides should be about 1.5–2 minutes. Do not overcook.

Rest and chill

Remove tuna from the pan and transfer to a cutting board. Let rest 2 minutes, then place in the refrigerator for 5–10 minutes to firm slightly (this makes cleaner slices).

Japanese dressing (Tare)

Make the dressing while the tuna rests. In a small bowl combine 3 tablespoons soy sauce, 1 tablespoon mirin, 1 teaspoon rice vinegar, 1/2 teaspoon sesame oil, 1/2 teaspoon grated fresh ginger, 1/2 teaspoon minced garlic and 1/2 teaspoon sugar. Whisk until sugar dissolves. Stir in 1 teaspoon toasted white sesame seeds and, if using, 1/2 teaspoon yuzu or lemon juice. Taste and adjust: add a pinch more sugar if too sharp, or 1/2 teaspoon water if too salty. Keep some dressing aside for plating (about 1 tablespoon) and reserve the rest for serving.

Optional warm reduction (for slightly thicker tare): place the combined dressing in a small saucepan over low heat and simmer gently for 2 minutes, then cool to room temperature before using.

Assembly & Garnish

Slice the chilled tuna across the grain into 1/4-inch (6 mm) thick slices using a very sharp knife wiped between cuts for clean edges.

Arrange slices on a chilled platter or individual plates, slightly overlapping or fanned. Drizzle about 1 teaspoon of the dressing over each portion of slices, leaving extra dressing in a small bowl for dipping.

Finish with a light scatter of sliced scallions, a sprinkle of toasted sesame seeds (from the dressing), a few microgreens or baby arugula, and small dots of wasabi if desired. Add pickled ginger or cucumber on the side. Optionally add a tiny drizzle (1/4 teaspoon) of sesame oil for aroma.

Serve immediately so the outer sear is warm and the center remains cool-rare. Provide extra dressing on the side for dipping.