The Chef

Restaurants

Meals

Drinks

TUNA TATAKI recipe served on a plate, by Pekin the Chef

Jun 04 2026

Restaurants›The Modest Butcher Kitchen + Market, West Kelowna›TUNA TATAKI Recipe

TUNA TATAKI Recipe

Name: The Modest Butcher Kitchen + Market, West Kelownas TUNA TATAKI Recipe
Cook time: 30 min
Total time: 30 min
Yield: 2 servings
Cuisine: Japanese
Ingredients: 1 lb Yellowfin tuna steak; 2 tbs Olive oil; 1 tsp Japanese seven spice (Shichimi Togarashi); 1 tsp Salt; 1 tsp Black pepper; 1 cup Riesling wine; 1 tbs Soy sauce; 1 tbs Rice vinegar; 2 tbs Citrus juice (lime or lemon); 1 tbs Mirin; 1 cup Cooked green lentils; 1 cup Edamame (shelled); 1 cup Cherry tomatoes (halved); 1 cup Cucumber (diced); 1 tbs Red onion (finely chopped); 1 tbs Cilantro (chopped); 3 tbs Olive oil; 2 tbs Cilantro (chopped); 2 tbs Lime juice; 1 tsp Honey; 1 tsp Salt; 0.5 tsp Black pepper; 0.25 cup Toasted almonds (sliced); 1 bunch Frilly greens (for garnish)

Inspired by The Modest Butcher Kitchen + Market, West Kelowna

Time30m

Serves2

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

1 lb Yellowfin tuna steak

2 tbs olive oil

1 tsp Japanese seven spice (Shichimi Togarashi)

1 tsp Celtic sea salt

1 tsp black pepper

Riesling Ponzu

1 cup Riesling wine

1 tbs Aged soy sauce

1 tbs Rice vinegar

2 tbs Citrus juice (lime or lemon)

1 tbs Mirin

Lentil & Edamame Salad

1 cup Cooked green lentils

1 cup Edamame (shelled)

1 cup Cherry tomatoes (halved)

1 cup Cucumber (diced)

1 tbs Red onion (finely chopped)

1 tbs Cilantro (chopped)

Cilantro Vinaigrette

3 tbs olive oil

2 tbs Cilantro (chopped)

2 tbs ReaLime juice

1 tsp Honey

1 tsp Celtic sea salt

1/2 tsp black pepper

Garnish

1/4 cup Toasted almonds (sliced)

1 bunch Frilly greens (for garnish)

Method

Prepare the Tuna

Sear the Tuna

Heat olive oil in a skillet over high heat. Season the tuna steak with salt, black pepper, and Japanese seven spice. Sear the tuna for 30 seconds on each side for rare, or longer based on your preference.

Slice the Tuna

Remove the tuna from the skillet and let it rest for a minute. Slice thinly against the grain.

Make the Ponzu

Combine Ingredients

In a small bowl, whisk together the Riesling, soy sauce, rice vinegar, citrus juice, and mirin. Set aside.

Prepare the Salad

Mix Salad Ingredients

In a large bowl, combine cooked lentils, edamame, cherry tomatoes, cucumber, red onion, and cilantro.

Make Vinaigrette

In a separate bowl, whisk together olive oil, chopped cilantro, lime juice, honey, salt, and black pepper.

Dress the Salad

Pour the cilantro vinaigrette over the salad and toss to combine.

Assemble the Dish

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.

Garnish

Top with toasted almonds and frilly greens for garnish.