Why You’ll Love Tuna Tataki Recipe

I like this recipe because it highlights the quality of the tuna without overcomplicating it. The seasoning adds texture and subtle nuttiness, the sauce brings sweet heat and acidity, and the fast cooking time makes it perfect when I want something impressive but efficient.

Ingredients

(Note: All ingredient amounts are listed in the recipe card below.)

Tuna:
▢3-4 Fresh Tuna Steaks
▢Korean Chili Flakes for garnish
▢Sliced Scallions for garnish

Seasoning:
▢1.5 tsp of Flakey Salt
▢1.5 tsp of Black Sesame Seeds
▢1.5 tsp of White Sesame Seeds
▢1 tsp of Dried Minced Garlic
▢1 tsp of Dried Minced Onion
▢1/2 tsp of Poppy’s Seeds

Sauce:
▢1/4 cup of Soy Sauce
▢1/8 cup of Ponzu Sauce
▢1.5 tbsp of Spicy Honey
▢2 tsp of Ginger Paste
▢1 Lemon juiced

Directions

I start by mixing all the seasoning ingredients together in a bowl. I pat the tuna steaks dry and season them generously on all sides, then set them aside while I prepare the sauce. In another bowl, I combine all the sauce ingredients until fully mixed.

I preheat a high-heat fire with a skillet or plancha to about 400°F and add a small amount of canola oil. I place the tuna in the hot skillet and sear each side for only about 30 seconds. Once seared, I remove the tuna from the heat and let it rest briefly.

I slice the tuna against the grain, spoon the tataki sauce over the slices, and finish with scallions and Korean chili flakes before serving.

Servings and Timing

I usually serve this recipe to 4 people. The prep time is about 15 minutes, the cooking time is roughly 30 minutes including heating the grill and skillet, and the total time comes to about 45 minutes.

Variations

I sometimes swap spicy honey for regular honey when I want less heat. For a deeper citrus note, I add a splash of orange juice to the sauce. I also like crusting the tuna with extra sesame seeds for more texture.

Storage/Reheating

I store leftover tuna in an airtight container in the refrigerator for up to 24 hours. I prefer eating it cold rather than reheating, since warming can overcook the tuna and change its texture.

FAQs

What cut of tuna works best?

I prefer thick, sushi-grade tuna steaks for the best texture and flavor.

Can I make this recipe without a grill?

I often cook it entirely on the stovetop using a cast iron skillet.

How rare should tuna tataki be?

I aim for a rare center with just a light sear on the outside.

Can I prepare the sauce ahead of time?

I usually make the sauce a few hours in advance and keep it chilled.

Is ponzu sauce necessary?

I like the citrus depth ponzu adds, but extra soy sauce and lemon can work in a pinch.

How do I keep the tuna from sticking?

I make sure the skillet is very hot and lightly oiled before adding the tuna.

Can I use frozen tuna?

I use frozen tuna as long as it’s fully thawed and very fresh.

What does slicing against the grain do?

I slice against the grain to keep the tuna tender and easy to chew.

Is this dish spicy?

I find it mildly spicy, but the heat level can be adjusted easily.

What should I serve with tuna tataki?

I like pairing it with rice, seaweed salad, or lightly grilled vegetables.

Conclusion

I keep this tuna tataki recipe in my rotation because it’s clean, fast, and full of bold flavor. Every time I make it, the balance of seared tuna, savory sauce, and fresh garnishes reminds me why simple techniques often create the most memorable meals.