Ahi Tuna Tataki Recipe

Prepare Tuna

Pat the ahi tuna loin dry with paper towels. Season all sides lightly with kosher salt and freshly ground black pepper.

Sear

Heat a heavy skillet or cast-iron pan over high heat until smoking hot. Add the neutral oil and swirl to coat. Place the tuna in the pan and sear 30–45 seconds per side, turning so each face gets a quick crust but the center remains rare. Total sear time should be about 2–3 minutes depending on thickness.

Remove the tuna and transfer to a cutting board. Let rest 2 minutes to allow juices to settle before slicing thinly (about 1/8" slices) against the grain into tataki-style pieces.

Whisk together ponzu, light soy sauce, mirin, toasted sesame oil, grated ginger, and sliced scallion in a small bowl. Taste and adjust balance — add up to 1 tsp more ponzu if you want brighter acidity. Keep chilled until plating.

Using a sharp knife, cut off the top and bottom of each fruit, then slice away the peel and pith following the curve of the fruit. Working over a bowl to catch juices, cut between membranes to release individual citrus supremes (segments). Reserve any collected juice for the mashed avocado or dressing if desired.

Halve and pit the avocado. Scoop flesh into a bowl and mash with a fork until slightly chunky. Stir in fresh lime juice, sea salt, and black pepper. Adjust seasoning to taste. Keep at room temperature until plating.

Toast sesame seeds in a dry skillet over medium heat, shaking the pan, until fragrant and lightly golden, about 2 minutes. Transfer to a small bowl to cool.

To assemble: Spread a thin layer (about 2–3 tbs) of mashed avocado in the center of each plate. Fan 6–8 slices of seared ahi tuna over the avocado. Arrange 4–6 citrus supremes around or on top of the tuna. Spoon 1–2 tbs of ponzu dressing over the tuna and around the plate. Drizzle extra ponzu sparingly if desired.

Scatter toasted sesame seeds over the tuna and citrus. Top with a small handful (about 1 tbsp per serving) of micro cilantro. Serve immediately.