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Tuna Tataki Recipe

Name: Somo Kitchen & Sushis Tuna Tataki Recipe
Cook time: 30 min
Total time: 30 min
Yield: 2 servings
Cuisine: Japanese
Ingredients: 0.5 lb sushi-grade ahi tuna loin; 0.5 tsp kosher salt; 0.25 tsp freshly ground black pepper; 1 tbs neutral oil (vegetable or grapeseed); 2 tbs white sesame seeds; 1 tbs black sesame seeds; 3 tbs ponzu sauce; 1 tbs light soy sauce; 1 tsp mirin; 0.5 tbs fresh lemon juice; 0.5 tsp sesame oil; 0.5 tsp fresh ginger, grated; 0.5 tsp garlic, minced; 2 tbsp scallions, thinly sliced (green parts); 0.25 cups microgreens or cilantro (optional); 1 tsp toasted nori strips or furikake (optional); 2 tbs pickled ginger or thinly sliced cucumber (optional); 0.5 tsp wasabi paste (optional)

Inspired by Somo Kitchen & Sushi

Time30m

Serves2

Make Tuna Tataki Recipe in just 30m. Get the full recipe with step-by-step instructions at pekinthechef.com.

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Ingredients

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Tuna

1/2 lb sushi-grade ahi tuna loin

1/2 tsp kosher salt

1/4 tsp freshly ground black pepper

1 tbs neutral oil (vegetable or grapeseed)

Sesame Crust

2 tbs white sesame seeds

1 tbs black sesame seeds

Ponzu & Dressing

3 tbs ponzu sauce

1 tbs light soy sauce

1 tsp Mirin

1/2 tbs fresh lemon juice

1/2 tsp Toasted sesame oil

1/2 tsp Fresh ginger, grated

1/2 tsp Garlic, minced

Garnish & Serve

2 tbsp scallions, thinly sliced (green parts)

1/4 cups microgreens or cilantro (optional)

1 tsp toasted nori strips or furikake (optional)

2 tbs pickled ginger or thinly sliced cucumber (optional)

1/2 tsp wasabi paste (optional)

Method

Prep Tuna

Pat dry and season

Remove the tuna from the refrigerator and pat thoroughly dry with paper towels. Trim any sinew. Season all sides lightly with kosher salt and freshly ground black pepper.

Press sesame seeds

On a small plate, combine the white and black sesame seeds. Press the long faces and edges of the tuna gently into the seeds so a thin even crust forms on all sides you want seared (top, bottom and short edges). Rotate to coat evenly, pressing so seeds adhere.

Sear

Heat pan

Place a heavy skillet (cast iron or stainless) over high heat and add 1 tablespoon neutral oil. Heat until shimmering but not smoking, about 1–2 minutes.

Sear tuna

Add the tuna loin to the pan. Sear for 20–30 seconds per side for a very rare center (total 60–90 seconds depending on thickness). For medium-rare, sear 35–45 seconds per side. Use tongs to hold and sear the short edges for 10–15 seconds. The sesame crust should be browned and aromatic.

Rest and chill briefly

Transfer the seared tuna to a cutting board and let rest 2 minutes, then place in the refrigerator for 5–10 minutes to firm up slightly — this makes cleaner slicing and preserves the rare center.

Make Ponzu Dressing

While the tuna rests, whisk together ponzu sauce (3 tbs), light soy sauce (1 tbs), mirin (1 tsp), lemon juice (1/2 tbs), sesame oil (1/2 tsp), grated ginger (1/2 tsp) and minced garlic (1/2 tsp) in a small bowl. Taste and adjust — add up to 1 tsp extra ponzu or a pinch of sugar if you prefer sweeter balance.

Slice & Plate

Slice

Using a very sharp knife, slice the tuna crosswise into 1/4-inch (6–7 mm) slices. Wipe the knife clean between passes for neat edges.

Arrange

Fan the slices on a chilled plate or platter, leaving space to spoon dressing and add garnishes.

Finish

Drizzle 1–2 tablespoons of the ponzu dressing over the tuna slices. Scatter sliced scallions, microgreens or cilantro, and optional toasted nori or furikake. Serve with pickled ginger and a small dab of wasabi on the side. Reserve remaining dressing for dipping.

Service Notes

Serve immediately while the crust is warm and the center is cool-rare. If making ahead, sear the tuna, chill completely, then slice just before serving. Leftover sliced tataki keeps 24 hours refrigerated, but is best fresh.