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.
Watch How to Make Tuna Tataki キハダ鮪のたたきの作り方
Pan seared sashimi grade tuna drizzled in a refreshing ginger ponzu sauce, sprinkle with white sesame seeds.
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 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 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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- ½ lb sashimi grade yellowfin/ahi tuna
- 2 Tbsp neutral flavor oil (vegetable, canola, etc)
- ½ lemon
- Korean Chili Thread
Gather all the ingredients.
- Grate ginger and slice green onion thinly.
- Combine the Tataki sauce ingredients in a small bowl.
- Heat the oil in a non-stick frying pan. When the oil is hot, sear the tuna 30 seconds on each side.
- When all sides are seared, remove from the heat and let it cool. Slice the tuna into 1/4 inch pieces. Pour the sauce and serve.
Ponzu: Homemade recipe, click here.
Recipe by Namiko Chen of Just One Cookbook. All images and content on this site are copyright protected. Please do not use my images without my permission. If you’d like to share this recipe on your site, please re-write the recipe and link to this post as the original source. Thank you.