📝 About This Recipe
Tuna Tataki is a masterclass in Japanese contrast, featuring a buttery, raw interior protected by a whisper-thin layer of smoky, seared crust. This recipe utilizes the traditional 'tataki' method—flash-searing over high heat—to lock in the deep umami of Sashimi-grade Ahi. Dressed in a bright, citrusy ponzu and finished with crunchy aromatics, it is an elegant dish that celebrates the purity of the ocean.
🥗 Ingredients
The Fish
- 1 lb Sashimi-grade Ahi Tuna (cut into two uniform rectangular blocks/logs)
- 1/2 teaspoon Kosher Salt
- 1 tablespoon Grapeseed Oil (for high-heat searing)
The Crust
- 2 tablespoons Black Sesame Seeds
- 2 tablespoons White Sesame Seeds (toasted)
- 1 teaspoon Shichimi Togarashi (Japanese seven-spice blend)
Shiso-Ponzu Sauce
- 1/4 cup Soy Sauce (preferably low-sodium)
- 2 tablespoons Fresh Yuzu Juice (can substitute with equal parts lemon and lime juice)
- 1 tablespoon Mirin (sweet Japanese rice wine)
- 1 tablespoon Rice Vinegar (unseasoned)
- 1 teaspoon Toasted Sesame Oil
- 1 teaspoon Fresh Ginger (finely grated)
Garnish & Aromatics
- 3 inch piece Daikon Radish (shredded into long thin strands)
- 2 pieces Scallions (whites and greens thinly sliced on a bias)
- 4-6 pieces Fresh Shiso Leaves (torn or chiffonade)
- 1/2 cup Radish Sprouts (Kaiware) (for height and peppery bite)
- 1/2 piece Fresno Chili (paper-thin rounds)
👨🍳 Instructions
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1
Pat the tuna blocks completely dry with paper towels. This is crucial for achieving a quick sear without steaming the fish.
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2
In a shallow dish, combine the black sesame seeds, toasted white sesame seeds, and Shichimi Togarashi. Mix well.
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3
Lightly season the tuna blocks with kosher salt, then press each side firmly into the sesame seed mixture until evenly coated on all four long sides. Leave the ends bare to show off the raw center.
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4
Prepare the sauce by whisking together the soy sauce, yuzu juice, mirin, rice vinegar, sesame oil, and grated ginger in a small bowl. Set aside.
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5
Prepare an ice bath in a medium bowl and have a plate ready. This will be used to stop the cooking process immediately after searing.
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6
Heat a heavy-bottomed cast iron or carbon steel skillet over high heat until it just begins to smoke. Add the grapeseed oil and swirl to coat.
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7
Place the tuna in the pan. Sear each side for exactly 20-30 seconds. You are looking for a 1-2mm cooked border while the center remains vibrant red.
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8
Immediately remove the tuna from the pan and plunge it into the ice bath for 10 seconds, or wrap it in plastic wrap and place it in the freezer for 5 minutes to stop the residual heat.
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9
Once chilled, use a very sharp sashimi knife (Yanagiba) or a chef's knife to slice the tuna into 1/4-inch thick slices. Use a single long pulling motion to avoid tearing the crust.
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10
Arrange a mound of shredded daikon in the center of a chilled platter.
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11
Fan the tuna slices artfully over the daikon. Drizzle the Shiso-Ponzu sauce generously over the fish.
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12
Garnish with the sliced scallions, Fresno chili rounds, radish sprouts, and fresh shiso leaves. Serve immediately while the fish is cool.
💡 Chef's Tips
Always use 'Sashimi-Grade' or 'Sushi-Grade' tuna to ensure it is safe for raw consumption. Ensure your pan is screaming hot before adding the fish; if the pan is cold, the tuna will overcook inside before the outside browns. Use a damp paper towel to wipe your knife blade between every 2-3 slices to ensure clean, professional cuts. If you can't find Yuzu juice, a mix of 1 part lime juice and 1 part orange juice mimics the floral acidity well. Do not marinate the tuna in the ponzu before searing, as the acid will 'cook' the exterior like a ceviche and ruin the texture.
🍽️ Serving Suggestions
Pair with a chilled, dry Junmai Ginjo sake to complement the clean flavors of the fish. Serve alongside a bowl of steamed edamame with sea salt for a light, traditional starter. A side of quick-pickled cucumbers (Sunomono) provides a refreshing crunch between bites. For a fuller meal, serve with a small bowl of seasoned sushi rice topped with furikake. Pairs beautifully with a crisp, high-acidity white wine like a Sancerre or a dry Riesling.