Ahi Tuna Tataki Recipe

1. Prepare the tuna

Pat the tuna steak very dry with paper towels. Trim any sinew. Place tuna on a plate.

2. Marinate briefly

Combine 2 tbs soy sauce, 1 tbs mirin, 1 tbs sake and 1 tsp freshly ground black pepper in a shallow dish. Pour over tuna and turn to coat. Let the tuna marinate at room temperature for 8–10 minutes, turning once; do not marinate longer than 15 minutes so the center remains raw. Remove tuna and pat dry again; reserve marinade for brushing.

3. Spread sesame seeds on a plate. Press the four long sides of the tuna lightly into the sesame seeds so the edges and about 1/4 inch of the top and bottom pick up seeds. Do not completely coat the top and bottom — tataki is seared on the outside with a rare center.

4. Heat a heavy skillet (cast iron or stainless) over high heat until smoking. Add 1 tbs neutral oil and swirl to coat. When oil is shimmering-hot, place the tuna in the pan and sear 20–30 seconds per side to get a dark, even sear (sear all sides including edges). Use tongs to rotate; total sear time should be about 1–1.5 minutes. For a slightly more cooked edge, sear up to 45 seconds per side but keep the center rare. Remove tuna to a cutting board and let rest 2 minutes. Brush with reserved marinade if desired.

5. Season lightly with kosher salt to taste while resting.

6. While tuna rests, combine spring mix (4 cups), kaiware sprouts (1 cup), julienned daikon (1 cup) and sliced green onion (2 tbsp) in a large bowl. Toss gently to mix.

7. If you prefer a dressed salad, toss the greens with 1–2 tbs of the ponzu dressing (see next section) just before plating so leaves remain crisp.

8. Make the ponzu

In a small bowl whisk together 6 tbs ponzu sauce, 1 tbs fresh lemon juice, 1 tsp rice vinegar, 1 tsp toasted sesame oil, 1 tsp grated fresh ginger and 1 tsp mirin (optional). Taste and adjust: add a pinch of sugar or another 1/2 tsp mirin if too sharp, or a few drops of soy if it needs more salt.

9. Reserve a small amount (about 1–2 tbs) of the ponzu for drizzling the plated tuna; keep the rest for the salad or for dipping.

10. On a serving plate, place a bed of the dressed (or undressed) spring greens mixture slightly off-center. Arrange the tuna steak on the board and slice across the grain into 1/4-inch thick medallions (about 8–10 slices from 1 lb steak).

11. Fan the tuna slices over or beside the greens. Drizzle reserved ponzu lightly over the tuna and a little onto the greens. Scatter additional kaiware sprouts and microgreens on top. Sprinkle a few extra sesame seeds and a very light drizzle (1/2 tsp) of toasted sesame oil if desired.

12. Garnish with thin lemon or lime wedges on the side. Serve immediately with extra ponzu for dipping.