Tuna Tataki Recipe

Remove tuna from refrigerator 15–20 minutes before searing to take the chill off; pat dry with paper towels. Slice avocado in half, remove pit, scoop out and slice or dice depending on plating preference; toss avocado gently with a pinch of salt and a squeeze of lime to prevent browning.

Finely chop drained kimchi and measure kimchi juice. Dice tomatoes (remove excess seeds/water), finely dice red onion, chop cilantro, and mince jalapeño if using. Grate ginger and slice scallion thinly.

Combine sauce

In a small bowl mix the finely chopped kimchi, kimchi juice, soy sauce, rice vinegar, sesame oil, honey, and grated ginger until smooth. Taste and adjust balance — add a little more honey if too sharp, or a splash more soy for saltiness. Stir in toasted sesame seeds. Set aside at room temperature.

In a medium bowl combine diced tomato, red onion, cilantro, jalapeño (if using), lime juice and 1/4 tsp sea salt. Toss gently and let sit 5–10 minutes so flavors marry. Taste and adjust salt or lime juice.

Season tuna steak evenly with 1 tsp sea salt and 1/2 tsp black pepper on all sides. Heat a heavy skillet or cast-iron pan over high heat until very hot (2–3 minutes). Add 1 tablespoon neutral oil and swirl to coat.

Place tuna in the hot pan and sear for 20–30 seconds per side for a rare center (adjust 40–60 seconds per side for medium-rare). Rotate tuna so all sides get a quick sear; you want a thin cooked crust while the center remains raw. Remove tuna to a cutting board and let rest 2 minutes.

Using a very sharp knife, slice tuna thinly across the grain into 1/8–1/4 inch slices. Wipe the knife between passes for clean slices.

On a chilled plate or board arrange a fan of sliced tuna. Place a spoonful of pico de gallo beside or atop some slices. Add diced or sliced avocado next to the tuna, or place small quenelles of avocado along the fish.

Drizzle kimchi sauce sparingly over the tuna slices and a little around the plate for visual appeal. Scatter microgreens or baby cilantro and sliced scallion over the dish. Finish with a light sprinkle of toasted sesame seeds and a few grinds of black pepper. Serve immediately with lime wedges on the side.