Tuna Tataki Recipe
seared tuna thinly sliced with special sauce
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Ingredients
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Tuna
Sesame crust (optional)
Special sauce
Garnish & serving
Method
Tuna
- 1
Prepare fish
Pat the tuna loin dry with paper towels. Season all sides lightly with kosher salt and freshly ground black pepper.
- 2
Optional sesame crust
If using sesame seeds, spread black and white sesame seeds on a plate and press the wider sides of the tuna gently into the seeds so that an even, thin crust adheres to the exterior.
- 3
Sear tuna
Heat a small skillet or cast-iron pan over high heat until very hot. Add 1 tbs neutral oil and swirl to coat. When oil is shimmering and just beginning to smoke, place the tuna loin in the pan. Sear for 20–30 seconds per side, turning with tongs, to achieve a deeply browned exterior while keeping the center rare. For a thicker loin, sear the edges briefly as well (10–15 seconds each). Total searing time should be about 1–1.5 minutes. Remove tuna to a plate and let rest for 3–5 minutes.
- 4
Slice
Using a very sharp knife, slice the tuna thinly on a slight bias into 1/8–1/4 inch (3–6 mm) slices. Wipe the knife between passes for clean cuts.
Special sauce
- 5
Whisk sauce ingredients together: in a small bowl combine 3 tbs soy sauce, 1 tbs mirin, 1 tsp rice vinegar, 0.5 tsp sesame oil, 0.5 tsp grated ginger, 0.5 tsp grated garlic, and 0.5 tsp honey. If you want heat, whisk in 0.25 tsp chili oil or a small pinch of sambal. Taste and adjust balance — add more honey for sweetness, more rice vinegar for brightness, or more soy for saltiness.
- 6
Optional reduction (for a thicker glaze): transfer the sauce to a small saucepan and simmer gently for 2–3 minutes until slightly reduced and glossy. Cool slightly before serving.
Plating & garnish
- 7
Arrange several slices of tuna fanned out on a chilled plate or serving board. Spoon or lightly brush the special sauce over the slices or serve the sauce alongside in a small dipping bowl.
- 8
Scatter thinly sliced scallions and a few microgreens over the tuna. Sprinkle toasted sesame seeds and add a small amount (1 tsp) of pickled ginger to the side. Place lemon or lime wedges on the plate for those who want a bright squeeze.
- 9
Serve immediately while the seared exterior is warm and the interior remains rare. Leftover sauce can be refrigerated for up to 3 days.