📝 About This Recipe
A masterpiece of Japanese culinary technique, this Tuna Tataki features sashimi-grade Ahi tuna quickly seared to create a delicate crust while remaining buttery and rare inside. The dish is elevated by a vibrant, house-made ponzu sauce that balances salty soy with bright citrus and a hint of ginger heat. It is a refreshing, sophisticated appetizer that celebrates the purity of high-quality seafood and the elegance of balanced Japanese flavors.
🥗 Ingredients
The Tuna
- 1 lb Sashimi-grade Ahi Tuna loin (cut into a uniform rectangular block)
- 1 tablespoon Toasted Sesame Oil (for coating the fish)
- 1/2 teaspoon Kosher Salt (to taste)
- 3 tablespoons Black and White Sesame Seeds (mixed together for the crust)
- 1 tablespoon Neutral Oil (such as grapeseed or avocado oil for searing)
Citrus-Ginger Ponzu Sauce
- 1/4 cup Soy Sauce (use low-sodium if preferred)
- 2 tablespoons Fresh Yuzu Juice (can substitute with equal parts lemon and lime juice)
- 1 tablespoon Rice Vinegar (unseasoned)
- 1 tablespoon Mirin (Japanese sweet rice wine)
- 1 teaspoon Fresh Ginger (grated into a paste)
- 1/2 teaspoon Honey (to balance the acidity)
Garnish & Aromatics
- 2 inch piece Daikon Radish (peeled and shredded into fine threads)
- 2 stalks Green Onions (thinly sliced on a bias)
- 1/4 cup Fresh Cilantro (small leaves for decoration)
- 1 Red Bird's Eye Chili (very thinly sliced for a touch of heat)
- 1 handful Microgreens (optional, for a professional plating finish)
👨🍳 Instructions
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1
Prepare the tuna by patting it completely dry with paper towels. This is crucial for achieving a proper sear without steaming the fish.
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2
In a small bowl, whisk together the soy sauce, yuzu juice, rice vinegar, mirin, grated ginger, and honey until the honey is fully dissolved. Set the ponzu sauce aside to let the flavors marry.
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3
Lightly rub the tuna block with toasted sesame oil and season all sides with a pinch of kosher salt.
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4
Spread the mixed sesame seeds on a flat plate. Press each side of the tuna block into the seeds until evenly coated, forming a thin crust.
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5
Heat a heavy-bottomed skillet or cast-iron pan over high heat until it is wisps of smoke begin to rise. Add the neutral oil and swirl to coat.
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6
Carefully place the tuna in the hot pan. Sear each side for exactly 30 seconds. You are looking for a very thin cooked edge (about 1-2mm) while the center remains raw.
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7
Immediately remove the tuna from the pan and transfer it to a cutting board. To stop the cooking process instantly, you can briefly rest it on a chilled plate.
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8
Let the tuna rest for 5 minutes. This makes it easier to slice cleanly without the crust falling off.
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9
Using a very sharp sashimi knife or chef's knife, slice the tuna into 1/4-inch thick slices. Use a long, single drawing motion rather than a sawing motion.
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10
Arrange the shredded daikon in the center of a chilled platter to create a bed for the fish.
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11
Fan the tuna slices over the daikon, overlapping them slightly for an elegant presentation.
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12
Drizzle half of the ponzu sauce directly over the tuna slices, and serve the remaining sauce on the side in a small ramekin.
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13
Garnish with the sliced green onions, chili rounds, cilantro leaves, and microgreens. Serve immediately while the exterior is warm and the interior is cool.
💡 Chef's Tips
Always buy 'sashimi-grade' or 'sushi-grade' tuna from a reputable fishmonger to ensure it is safe for raw consumption. If you find the tuna difficult to slice, place it in the freezer for 10 minutes before searing to firm up the proteins. Ensure your pan is screaming hot before the fish hits the surface; a cold pan will result in a thick, grey overcooked band. Use a damp paper towel to wipe your knife blade between each slice of tuna for the cleanest, most professional-looking cuts.
🍽️ Serving Suggestions
Pair with a crisp, dry Junmai Ginjo Sake or a chilled glass of Sauvignon Blanc. Serve alongside a bowl of steamed edamame seasoned with sea salt and chili flakes. Add a side of pickled ginger and a small dab of wasabi for those who enjoy extra pungency. Complete the meal with a light seaweed salad (wakame) tossed in a sesame dressing.