Tuna Tataki Recipe
Lightly seared tuna served in a Japanese vinaigrette.
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Ingredients
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Tuna
Japanese vinaigrette (dressing)
Garnish & Serving
Method
Tuna
- 1
Bring tuna to temperature & season
Remove the tuna from the refrigerator 15–20 minutes before cooking so it comes closer to room temperature. Pat dry with paper towels. Lightly season all sides with kosher salt and freshly ground black pepper.
- 2
Sear the tuna
Heat a heavy skillet (cast-iron or stainless) over high heat until very hot, about 2–3 minutes. Add 1 tablespoon neutral oil and swirl to coat. Place the tuna loin in the pan and sear for 20–30 seconds per side (about 4 sides if you rotate), until the exterior is browned but the center remains rare. Total sear time should be about 1 to 1 1/2 minutes. Remove tuna to a cutting board and let rest 2 minutes.
- 3
Slice
Using a very sharp knife, slice the tuna across the grain into 1/8–1/4 inch (3–6 mm) slices. Arrange slices on a chilled plate or platter, slightly overlapping.
Japanese vinaigrette (dressing)
- 4
Combine liquid ingredients
In a small bowl or jar combine 3 tablespoons soy sauce, 1 tablespoon mirin, 1 tablespoon rice vinegar, 1/2 teaspoon toasted sesame oil, 1 teaspoon grated ginger, 1/2 teaspoon grated garlic, and 1/2 teaspoon sugar or honey. Whisk or shake to dissolve the sugar.
- 5
Emulsify and season
While whisking, stream in 1 teaspoon neutral oil to slightly emulsify the dressing. Stir in 1 teaspoon toasted sesame seeds, 1 tablespoon thinly sliced green onion, and 1/8 teaspoon black pepper. Taste and adjust: add a little more rice vinegar if you want brighter acidity, or a touch more sugar/honey to balance saltiness.
- 6
Rest
Let the vinaigrette sit 5 minutes so flavors meld. If made ahead, store in the refrigerator up to 24 hours and bring to room temperature before using.
Garnish & Serving
- 7
Assemble
Place the arranged tuna slices over the baby greens or mizuna if using. Spoon 1–2 teaspoons of vinaigrette over each slice or lightly drizzle across the whole platter — aim for a thin coat, not drowning the fish. Scatter any remaining sliced green onion and toasted sesame seeds on top.
- 8
Optional accompaniments
Serve with pickled ginger, a small dab of wasabi, and lemon or lime wedges on the side. Encourage diners to squeeze a little citrus or add more vinaigrette to taste.
- 9
Serve immediately
Tuna tataki is best enjoyed immediately while the exterior is warm and the interior is cool-rare.