Tuna Tataki Recipe
seared rare ahi tuna, pickled papaya, pink grapefruit, avocado, edamame, house made gluten free ponzu.
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
Pickled Papaya
Grapefruit and Avocado Salad
Ponzu Sauce
Method
Preparation
- 1
Pickle the Papaya
In a bowl, combine the sliced papaya, rice vinegar, sugar, and salt. Mix well and let sit for at least 30 minutes to allow the flavors to meld.
- 2
Make the Ponzu Sauce
In a small bowl, whisk together the soy sauce, citrus juice, mirin, rice vinegar, and dashi (if using). Set aside.
- 3
Prepare the Tuna
Season the ahi tuna fillet with sesame oil, sea salt, and black pepper. Heat a skillet over high heat and sear the tuna for about 30 seconds on each side for rare. Remove from heat and let it rest before slicing.
Assembly
- 4
Plate the Dish
Slice the seared tuna into thin pieces. On a plate, arrange the pickled papaya, grapefruit segments, avocado, and edamame. Top with the sliced tuna and drizzle with ponzu sauce. Garnish with fresh cilantro.
