Tuna Tataki
My Tuna Tataki recipe is an easy way to serve fresh sashimi-grade fish at home. In this Japanese technique, we quickly pan-sear the tuna and serve it rare on the inside with a drizzle of ginger ponzu sauce. It‘s a delicious treat for seafood lovers!
Servings: 2
Calories: 255kcal
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 toasted 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 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
Calories: 255 kcal · Carbohydrates: 2 g · Protein: 27 g · Fat: 15 g · Saturated Fat: 3 g · Polyunsaturated Fat: 6 g · Monounsaturated Fat: 4 g · Trans Fat: 1 g · Cholesterol: 43 mg · Sodium: 381 mg · Potassium: 325 mg · Fiber: 1 g · Sugar: 1 g · Vitamin A: 2536 IU · Vitamin C: 4 mg · Calcium: 20 mg · Iron: 1 mg