Jul 14 2026
Restaurants›Sushi Den›Tuna Tataki Salad* Recipe

Tuna Tataki Salad* Recipe

Inspired by Sushi Den
Time25m
Serves2

Seared tataki style tuna served with mesclun greens tossed in a ponzu vinaigrette

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Ingredients

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Seared Tuna

Salad & Garnish

Ponzu Vinaigrette

Method

Seared Tuna

  1. 1

    Prep tuna

    Pat the tuna loin dry with paper towels. Season all sides lightly with kosher salt and freshly ground black pepper.

  2. 2

    Spread the toasted sesame seeds on a plate. Press each face and the edges of the tuna into the sesame seeds to coat evenly, leaving the center of the top and bottom mostly coated but keeping a clean edge if desired.

  3. 3

    Heat a heavy skillet or cast-iron pan over high heat until very hot (about 2–3 minutes). Add the neutral oil and swirl to coat.

  4. 4

    Sear the tuna: place the tuna in the hot pan and sear for 20–30 seconds per side to achieve a tataki-style quick sear (aim for a deeply browned exterior while keeping the center rare). Use tongs to sear the edges 10–15 seconds if needed. Total sear time should be about 1–1.5 minutes.

  5. 5

    Transfer the tuna to a cutting board and let rest for 3 minutes. Using a very sharp knife, slice the tuna thinly on a bias into 1/8–1/4 inch slices.

Ponzu Vinaigrette

  1. 6

    In a small bowl or jar combine ponzu sauce, extra-virgin olive oil, rice wine vinegar, light soy sauce, sesame oil, honey (or agave), grated ginger, minced garlic, and freshly ground black pepper.

  2. 7

    Whisk vigorously or shake in a sealed jar until the dressing is emulsified and slightly thickened. Taste and adjust seasoning: add up to 1/2 tsp more honey for sweetness or 1/2 tsp more ponzu for brightness if desired.

Salad & Plating

  1. 8

    In a large bowl, combine the mesclun mix, sliced cucumber, and sliced scallions. Add the dressing and toss gently but thoroughly so the leaves are lightly coated. Use about 2–3 tablespoons of dressing for the salad; reserve any extra for drizzling.

  2. 9

    Arrange the dressed greens on individual plates or a serving platter. Fan or neatly arrange the avocado slices atop the greens.

  3. 10

    Lay the sliced tuna over the salad. Drizzle any reserved dressing lightly over the tuna and salad. Sprinkle the reserved toasted sesame seeds for garnish and add a final pinch of black pepper to taste.

  4. 11

    Serve immediately while the tuna is still slightly warm from searing to maximize contrast of warm tuna and cool greens.

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