Tataki (salmon Or Tuna) Recipe

Combine the diced tomatoes, finely diced red onion, minced jalapeño, chopped cilantro, lime juice, 1/4 tsp kosher salt and 1/8 tsp black pepper in a medium bowl. Stir gently to mix.

Taste and adjust seasoning — add more lime or salt if needed. Cover and refrigerate while preparing the fish to let flavors meld (10–15 minutes).

In a small bowl whisk together 6 tbs ponzu, 1 tsp grated ginger, 1 tsp mirin (optional) and 1 tsp sesame oil until combined. Taste and adjust balance — you want bright, salty-citrus flavors. Reserve at room temperature.

Prepare fish

Pat the fish dry with paper towels. If whole steaks are thicker than 1–1.5 inches, press gently to even thickness or slice in half horizontally to 1–1.5-inch pieces. Season all sides lightly with 1 tsp kosher salt and 1 tsp freshly ground black pepper.

Heat a heavy skillet (cast iron recommended) over high heat until smoking point is near. Add 2 tbs neutral oil and swirl to coat. The skillet must be very hot to achieve a quick sear and rare interior.

Sear the fish: place steaks in the hot pan and sear 20–30 seconds on each side to form a dark crust for a fully rare center (tuna/salmon tataki is typically almost raw inside). For medium-rare, sear 45–60 seconds per side. Use tongs to sear edges briefly (5–10 seconds) if the sides need color. Avoid cooking more than necessary; the interior should remain pink/red and tender.

Remove fish and transfer to a cutting board. Immediately brush or lightly drizzle the 1 tsp truffle oil over the hot fish to impart aroma (use sparingly). Let rest 1–2 minutes.

Using a sharp knife, slice the fish thinly on the bias into 1/4-inch slices for plating. Arrange slices on a serving plate or individual plates.

Spoon a few tablespoons of ponzu dressing over and around the sliced fish so each slice gets some sauce.

Top each portion with a generous spoonful of pico de gallo salsa. Scatter microgreens or thinly sliced scallions over the fish and sprinkle toasted sesame seeds.

Serve immediately with lemon or lime wedges on the side for extra acidity. Recommend eating within 5–10 minutes of plating so the seared crust remains crisp.