Tuna Tataki Carpaccio Recipe
Make Tuna Tataki Carpaccio 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 and Marinade
Seared Crust and Coating
Carpaccio Assembly & Garnish
Method
Tuna and Marinade
- 1
Prepare marinade
In a shallow bowl, whisk together soy sauce, mirin, rice vinegar, sesame oil, grated ginger, minced garlic, sugar, kosher salt and freshly ground black pepper until the sugar dissolves.
- 2
Pat the tuna loin dry with paper towels. Reserve 2 tablespoons of the marinade in a separate small bowl for later drizzle/finishing. Place the tuna in the shallow bowl with the remaining marinade, turning to coat all sides. Marinate at room temperature for 10–15 minutes (do not exceed 20 minutes to preserve texture).
Seared Crust and Coating
- 3
While the tuna marinates, combine black and white sesame seeds on a plate and mix. Heat a heavy skillet (cast iron or stainless steel) over high heat until smoking slightly, about 2–3 minutes. Add neutral oil and swirl to coat.
- 4
Remove the tuna from the marinade and pat very lightly to remove excess liquid (do not dry completely). Press each side of the tuna into the sesame seed mixture so seeds adhere evenly to all surfaces.
- 5
Sear the tuna: place the coated tuna in the hot skillet and sear for 20–30 seconds per side (including edges), rotating to produce an even, thin browned crust while keeping the center rare. Total sear time should be about 1–1½ minutes. Remove tuna and rest on a cutting board for 2–3 minutes.
Carpaccio Assembly & Garnish
- 6
Slice the tuna: using a very sharp knife, slice the tuna across the grain into paper-thin slices (aim for 1–2 mm thickness). Arrange the slices in an overlapping single layer on a chilled large plate or platter to create a carpaccio presentation.
- 7
Finish dressing: whisk the reserved 2 tablespoons marinade with the extra virgin olive oil and fresh lemon juice. Adjust seasoning to taste. Lightly drizzle this dressing over the arranged tuna slices (use sparingly so slices remain delicate).
- 8
Garnish: scatter microgreens or baby arugula, thinly sliced radish, and scallions over the tuna. Add small dots or thin streaks of fresh wasabi or wasabi paste, and place tiny amounts of pickled ginger if using. Sprinkle toasted nori strips or a pinch of furikake and finish with flaky sea salt to taste.
- 9
Serve immediately at slightly chilled temperature. Provide extra soy or ponzu at the table if desired.