Pan-seared sashimi grade tuna drizzled in a refreshing ginger ponzu sauce and finish off with sesame seeds, this tuna tataki recipe is a delicious treat for seafood lovers. It’s easy to make at home too. Don’t forget to watch the video tutorial for the preparation process!

Tuna Tataki (キハダ鮪のたたき) is a yellowfin/ahi tuna lightly seared and served rare with a citrus-based soy sauce. It’s very easy and quick to prepare, and it is a light yet flavorful appetizer to start a meal.
You may wonder what “tataki (たたき)” means. The literal translation of tataki is “pounded” in Japanese which doesn’t really anything have to do with searing. There are a few theories for the origin of the name based on different ways of preparing fish (or meat) in Japanese cuisine.
The first one is when you lightly sear the fish over a hot flame or in a pan and briefly marinate in the citrus-based sauce, you would gently “pound” the fish with fingers with marinade.
The other theory says the word comes from the pounding of the fish with the knife when you sprinkle salt on the fish prior to cooking or pounding the fish with grated ginger or green onions to enhance the flavor.

For the sauce, there are several variations for the tuna tataki recipe. The most common sauce is simple citrus base soy sauce with choices of shiso leaves, green onion, and grated ginger/garlic/daikon. I hope you enjoy making Tuna Tataki!

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Tuna Tataki
Ingredients
For the Ginger Ponzu Sauce
- 1 green onion/scallion (1 Tbsp, chopped)
- 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 roasted sesame oil
- 1 tsp soy sauce
- 1 tsp toasted white sesame seeds
For the Tuna
- 2 Tbsp neutral oil
- ½ lb sashimi-grade yellowfin/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 tataki sauce ingredients in a small bowl: the green onions, the grated ginger, 3 Tbsp ponzu, 2 tsp roasted 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
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I’ve sort of been waffling between this recipe for Tuna Tataki and another, the other involved coating the tuna with ginger and sesame seeds before cooking. I like this one better, but the one takeaway from the other is to slice the tuna halfway through before cooking, so it’s easier to slice once cooked. I found the Korean Chili Threads from Amazon, and I think these delicate threads just enhance the Tataki. As the other recipe suggested, I’ll serve this on top of some micro greens, and perhaps sprinkle some delicate bean sprouts on top, along with the Chili Threads.
I’m also going to make fresh spring rolls to complete the meal. I love your recipes!
Hi Joyce! Thank you so much for reading Nami’s post and trying her recipe!
We are glad to hear you enjoyed the Tuna Tataki.
Thank you for sharing your cooking experience with us.
Happy Cooking!
Do you know how long the sauce would keep good on its own? I’d store it in the fridge in a glass container.
Hi, Arlene. Thank you for taking the time to read Nami’s post and try her recipe!
The mixed sauce can be refrigerated until the next day.
If the grated ginger and sliced green onion are not added, they can be stored for 3–4 weeks.
We recommend freezing the grated ginger and green onion slices. It can be frozen for 3–4 weeks.
We hope this was useful!
Definitely a special meal. I would make this for a guest who doesn’t like the idea of raw fish but is comfortable with eating it “rare”.
Hi John! Thank you very much for reading Nami’s post and trying her recipe!
We hope you and your guest enjoy Tuna Tataki.🤗
I just made the miso glazed eggplant and tuna tataki and both were delicious and so easy to make! I’m looking forward to making more of your recipes!!
Hi Amy! Wonderful!
We are glad to hear you enjoyed this dish!
Thank you very much for trying Nami’s recipe and for your kind feedback! 🙂
Since I have moved to Tokyo almost 5 years ago this is my website to go to for Japanese cooking . I love it !! Easy recipes, perfectly explained . If it’s ok , I would
Like to share your website on the Tokyo mother’s group because I think it would be very helpful
Hi Aggie, Thank you very much for your kind feedback and your support!
We are so happy to hear that you enjoyed many recipes from our site. Thank you for sharing!
Just wonderful
Hi Kaushalya,
Thank you very much for your feedback!
Thank you for posting this. This was perfect 🙂
Hi Michelle! I’m so glad! Thank you for trying this recipe and for your kind feedback.
[…] Tuna Tataki Fresh enough for Sushi, Sashimi. […]
i made this recipe yesterday for new year’s and it was AMAZING everyone loved it!
Hi Fa! I’m so happy to hear that everyone enjoyed this recipe! Thank you for your kind feedback!
Nami. It is pretty hard to find recipes that come out as one desires. Your Tuna Tataki’s recipe is just outstanding. Although I may figure it out how one could make it on the grill. I would rather ask to you guide to accomplish so.
Hi Ricardo! Thank you for your kind words and feedback. I’m happy to hear you liked the recipe. You can use a grill, but make sure to control the heat. I would use a fine rack (kind of like Japanese grill rack) rather than western grill rack. Keep the heat far from the tuna so you won’t burn it too fast. 🙂
Hi Nani. Thank you very much for your prompt answer. Just one more question. Should one oil the tuna before barbecuing it ? Have a great day now
Sorry for my late response, Ricardo! I’d oil the rack with brush first before you use, so it won’t stick to the fish. 🙂
Hi Nami, first time poster but I’ve been creeping on your website for a couple years already! Made many a recipe! One question; how long do you find seared tuna like this, or your tuna poke will last in the fridge? I know it’s always best to eat fresh, but I have a hunk of frozen ahi that is really too big for just one meal. Thanks in advance!
Hi Marlee! I’d say you should definitely eat it on the dame day you cook. I won’t leave it any longer. I hope this helps! 🙂
This tuna tataki recipe is brilliant, along with so many of your recipes. Your background music for your videos is also great, and I am wondering if you could share the title and artist of the Gypsy Jazz music you used in the tuna tataki video. My son is a Gypsy Jazz guitarist and is really enjoyed the music… and the tataki! Thanks!
Hi Pete! I’m so happy to hear you and your son enjoyed this recipe (and other recipes of mine) and our selection of music for this video! The artist name is Jeremy Sherman (see links below). Thank you so much for your feedback!
http://www.audionetwork.com/production-music/ma-petite_11654.aspx
http://www.audionetwork.com/composer/jeremy-sherman_103.aspx