Tuna Tataki
User Reviews
4.8
Tuna Tataki
Description
This Tuna Tataki recipe uses sashimi-grade yellowfin or ahi tuna that is quickly seared on all sides in neutral oil to retain a rare, tender center. The accompanying ginger ponzu sauce is made by mixing grated ginger and its juice, chopped green onion, ponzu sauce, toasted sesame oil, soy sauce, and toasted white sesame seeds. After searing, the tuna is cooled slightly, then sliced into ¼-inch pieces and served with the sauce poured over. A lemon half and Korean chili threads garnish the dish for added acidity and mild heat.
The cooking method preserves the tender raw texture inside the tuna with a delicate flavorful crust outside from the searing. The sauce balances the tuna’s richness with citrusy, tangy, and sesame notes. This preparation highlights freshness and subtle Asian-inspired flavors.
Leftover tuna tataki can be stored in an airtight container in the refrigerator for up to one day to maintain freshness.
Ingredients
For the Ginger Ponzu Sauce
- 1 green onion 1 Tbsp, chopped, or scallion
- 1 tsp ginger (grated, with juice; from a 1-inch, 2.5-cm knob)
- 3 Tbsp ponzu (you can make my Homemade Ponzu recipe)
- 2 tsp sesame oil toasted
- 1 tsp soy sauce
- 1 tsp white sesame seeds toasted
For the Tuna
- 2 Tbsp neutral oil
- ½ lb yellowfin tuna sashimi-grade, or ahi tuna
For the Garnish
- ½ lemon
- Korean chili thread (I used mild chili threads)
Instructions
- Gather all the ingredients.
- Grate the ginger and collect 1 tsp ginger (grated, with juice). Slice 1 green onion/scallion thinly and set aside.
- Combine the sauce ingredients in a small bowl: the green onions, the grated ginger, 3 Tbsp ponzu, 2 tsp toasted sesame oil, 1 tsp soy sauce, and 1 tsp toasted white sesame seeds. Set aside.
- Heat a nonstick frying pan. When the pan is hot, add 2 Tbsp neutral oil. When the oil is hot, add ½ lb sashimi-grade yellowfin/ahi tuna and sear it 30 seconds on each side.
- When all sides are seared, remove from the heat and let it cool. Slice the tuna into ¼-inch (6-mm) pieces. Pour the sauce on the Tuna Tataki and serve with ½ lemon and Korean chili thread.
To Store
- You can keep the leftovers in an airtight container and store in the refrigerator for a day.
Nutrition Information
Show DetailsNutrition Facts
Serving: 2Serving
Amount Per Serving
Calories 255 kcal
% Daily Value*
| Calories | 255kcal | 13% |
| Carbohydrates | 2g | 1% |
| Protein | 27g | 54% |
| Fat | 15g | 23% |
| Saturated Fat | 3g | 15% |
| Polyunsaturated Fat | 6g | 35% |
| Monounsaturated Fat | 4g | 20% |
| Trans Fat | 1g | 50% |
| Cholesterol | 43mg | 14% |
| Sodium | 381mg | 16% |
| Potassium | 325mg | 7% |
| Fiber | 1g | 4% |
| Sugar | 1g | 2% |
| Vitamin A | 2536IU | 51% |
| Vitamin C | 4mg | 4% |
| Calcium | 20mg | 2% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.8
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