Tuna Tataki Salad Recipe

Prepare Tuna

Pat the tuna dry with paper towels. Season all sides lightly with kosher salt and freshly ground black pepper. Brush the exterior of the tuna with 1 tablespoon sesame oil.

Sear Tuna

Heat 1 tablespoon neutral oil in a heavy skillet (cast iron preferred) over high heat until just smoking. Sear the tuna 20–30 seconds per side, using tongs to hold and sear the edges briefly so all faces get a quick browned crust. You want a deep brown exterior and a rare, cool-to-warm center. Total searing time should be about 1–1.5 minutes.

Rest & Slice

Transfer the tuna to a cutting board and let rest 2 minutes. Using a very sharp knife, slice the tuna thinly against the grain into 1/8–1/4 inch slices. If desired, roll the slices in the toasted sesame seeds to coat the edges.

In a small bowl or jar, whisk together 3 tablespoons soy sauce, 1 tablespoon rice vinegar, 1 tablespoon mirin, 1 tablespoon fresh lemon juice, 1 teaspoon sesame oil, 1 teaspoon honey (or agave), 1 teaspoon freshly grated ginger and 1/2 teaspoon minced garlic until the honey dissolves. Taste and adjust: add a pinch of salt if needed or more lemon for brightness.

Reserve about 1 tablespoon of the dressing to drizzle over the plated salad. Optionally, use 2 tablespoons of the dressing as a quick marinade: place the sliced tuna in a shallow dish, pour 2 tablespoons of the dressing over it, turn to coat, and let sit 5 minutes while you assemble the salad (do not marinate longer, to keep tuna texture).

In a large bowl, combine 4 cups mixed baby greens, 1/2 cup thinly sliced cucumber, thinly sliced radishes, sliced avocado, and thinly sliced scallion. Add the optional shiso or cilantro if using.

Lightly toss the salad with most of the reserved dressing (about 1 tablespoon) just to coat the leaves. Avoid overdressing — you want the greens lightly glossy but not soggy.

Arrange the dressed salad on a serving platter or divide among 2 plates (recipe makes 2 servings). Fan the sliced tuna over the salad in a single layer or place slices along one side.

Drizzle the remaining dressing over the tuna and salad as desired. Scatter the toasted sesame seeds (if not already on the tuna), microgreens or cilantro, pickled ginger, and crispy wonton strips or crackers over the top. Serve with lime wedges on the side to squeeze over just before eating.

Optional finishing touch: sprinkle a few flakes of flaky sea salt over the tuna and a grind of fresh black pepper. Serve immediately so the tuna stays rare and the greens stay crisp.