Tuna Tataki Recipe
Quick-seared sustainable Oceanwise yellowfin, Riesling ponzu, lentil + edamame salad, cilantro vinaigrette, toasted almonds, Japanese seven spice + frilly garnish.
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Tuna
Riesling Ponzu
Lentil & Edamame Salad
Cilantro Vinaigrette
Garnish
Method
Prepare the Tuna
- 1
- 2
Slice the Tuna
Remove the tuna from the skillet and let it rest for a minute. Slice thinly against the grain.
Make the Ponzu
- 3
Combine Ingredients
In a small bowl, whisk together the Riesling, soy sauce, rice vinegar, citrus juice, and mirin. Set aside.
Prepare the Salad
- 4
Mix Salad Ingredients
In a large bowl, combine cooked lentils, edamame, cherry tomatoes, cucumber, red onion, and cilantro.
- 5
- 6
Dress the Salad
Pour the cilantro vinaigrette over the salad and toss to combine.
Assemble the Dish
- 7
Plate the Ingredients
On a serving plate, arrange the sliced tuna. Drizzle the Riesling ponzu over the tuna. Serve the lentil and edamame salad on the side.
- 8
Garnish
Top with toasted almonds and frilly greens for garnish.