Pepper Tuna Tataki Recipe

Name: Ta Ca Asian Fusion & Sushi Bars Pepper Tuna Tataki Recipe
Cook time: 25 min
Total time: 25 min
Yield: 4 servings
Cuisine: Japanese
Ingredients: 1 lb sushi-grade ahi tuna loin; 2 tbs coarsely ground black pepper; 1 tsp kosher salt; 2 tbs neutral oil (canola, grapeseed, or vegetable); 1 cup ponzu (store-bought or homemade); 1 tsp light soy sauce; 1 tsp mirin; 1 tbs fresh lemon juice; 1 tsp sesame oil; 3 tbs fish roe (masago or tobiko); 3 stalks thinly sliced scallions (white and green parts separated); 0.5 cup microgreens or shiso leaves (optional); 1 tsp toasted sesame seeds (white or black); 1 tsp freshly grated ginger (optional)

Inspired by Ta Ca Asian Fusion & Sushi Bar

Time25m

Serves4

Seared pepper tuna, fish egg, scallion, served w. ponzu sauce

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Ingredients

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Tuna & Coating

1 lb sushi-grade ahi tuna loin

2 tbs coarsely ground black pepper

1 tsp kosher salt

2 tbs neutral oil (canola, grapeseed, or vegetable)

Ponzu Sauce

1 cup ponzu (store-bought or homemade)

1 tsp light soy sauce

1 tsp Mirin

1 tbs fresh lemon juice

1 tsp Toasted sesame oil

Garnishes & Finish

3 tbs fish roe (masago or tobiko)

3 stalks thinly sliced scallions (white and green parts separated)

1/2 cup microgreens or shiso leaves (optional)

1 tsp toasted sesame seeds (white or black)

1 tsp freshly grated ginger (optional)

Method

Tuna & Coating

Prepare tuna

Pat the tuna loin very dry with paper towels. Trim any sinew or uneven edges so you have a rectangular block for even searing.

Season

Lightly season all sides of the tuna with kosher salt. Press the coarsely ground black pepper onto all surfaces of the tuna, creating an even pepper crust.

Sear

Heat a heavy skillet (cast iron is ideal) over high heat until smoking just begins. Add the neutral oil and swirl to coat. Place the pepper-crusted tuna in the pan and sear for 20–30 seconds per side, rotating to get even color, to achieve a rare center (adjust time slightly for thicker or thinner loins). Use tongs to sear the edges briefly so all sides have a thin cooked exterior. Total searing time should be 1–2 minutes.

Rest & Slice

Transfer the seared tuna to a cutting board and let rest for 2 minutes. Using a very sharp knife, slice the tuna thinly at a 45-degree angle into 1/4-inch slices. Wipe the knife between cuts for clean slices.

Ponzu Sauce

If using store-bought ponzu, combine the ponzu with light soy sauce, mirin, lemon juice, and sesame oil in a small bowl and whisk to combine. Taste and adjust — add a little more lemon if you prefer brighter acid, or a touch more soy for saltiness. Keep the sauce chilled until ready to serve.

Garnishes & Finish

Plate: Fan 6–8 slices of tuna per serving on chilled plates or a serving board.

Add 1/2–1 teaspoon of fish roe on top of a couple slices (or dot the roe across the slices) so each serving gets about 1/2 tablespoon (adjust to taste).

Scatter thinly sliced scallion whites over the tuna, and place the green parts on top for color and freshness. Add microgreens or shiso leaves where desired.

Drizzle 1–2 tablespoons of the ponzu sauce over the tuna slices or serve the sauce alongside in a small dish for dipping. Finish with a light sprinkle of toasted sesame seeds and, if using, a small pinch of freshly grated ginger.

Serve immediately so the seared crust remains warm and the center stays rare.