Tataki Yellowfin Tuna Recipe

Trim and season

Pat the yellowfin tuna dry with paper towels. Trim any sinew. Season all sides lightly with kosher salt and freshly ground black pepper (use about 1/2 tsp salt and 1/4 tsp pepper for 1/2 lb). Let rest at room temperature for 5 minutes.

Sear (tataki)

Heat a heavy skillet or cast-iron pan over high heat until smoking. Add 2 tbs neutral oil and swirl to coat. Sear the tuna loin 20–30 seconds per side, rotating to get an even dark brown crust on all faces but leaving the center rare (aim for sashimi-rare, ~10–20% cooked). Remove and transfer to a cutting board. Let rest 2 minutes.

Slice

Using a very sharp knife, slice the tuna crosswise into 1/4-inch (6 mm) slices. Arrange or reserve for plating.

Julienne

Peel and cut the daikon, cucumber, and green papaya into fine matchsticks about 1/8-inch thick and 2 inches long. You should have approximately 1/2 cup of each. Pat the cucumber and papaya lightly to remove excess moisture.

Quick-pickle

In a small bowl combine 2 tbs rice vinegar, 1 tsp sugar and 1/4 tsp sea salt; stir until dissolved. Add the julienned daikon, cucumber and papaya, toss to coat. Let sit for at least 10 minutes at room temperature (can be refrigerated up to 2 hours). Drain well before plating, reserving a little pickling liquid for the sauce if desired.

Combine

In a small bowl whisk together 3 tbs soy sauce, 1 tbs mirin, 1 tbs fresh lime juice, 1/2 tsp wasabi paste, 1 tsp grated fresh ginger, 1/2 tsp sesame oil, 1 tsp neutral oil and 1/2 tsp honey until smooth and slightly emulsified. Taste and adjust: add more wasabi for heat, more lime for brightness, or more honey for sweetness.

Finish

If you reserved a bit of pickling liquid from the vegetables, add 1/2–1 tsp to the sauce for complexity. Keep sauce at room temperature until ready to serve.

On chilled plates or a single serving plate, spoon a thin pool (about 1 tbs) of wasabi-ginger sauce where the tuna will sit.

Fan 6–8 slices of seared tuna over the sauce. Pile a small mound (about 2 tbs) of the drained pickled julienne vegetables beside or on top of the tuna slices.

Drizzle an additional teaspoon of the sauce over the tuna and vegetables. Scatter toasted sesame seeds (1 tsp) and sliced scallions (1 tbs) over the dish. Add microgreens or cilantro if using (about 1/4 cup) for color and texture.

Serve immediately with lime wedges on the side. Recommend diners add a squeeze of lime to taste.