Description
Tuna Tataki is a quick, elegant dish featuring lightly seared, sushi-grade tuna with a rare center, finished with a bright citrus-soy sauce, sesame seasoning, and fresh garnishes for clean, restaurant-quality flavor.
Ingredients
3–4 fresh tuna steaks (sushi-grade)
1.5 teaspoons flaky salt
1.5 teaspoons black sesame seeds
1.5 teaspoons white sesame seeds
1 teaspoon dried minced garlic
1 teaspoon dried minced onion
1/2 teaspoon poppy seeds
1/4 cup soy sauce
1/8 cup ponzu sauce
1.5 tablespoons spicy honey
2 teaspoons ginger paste
Juice of 1 lemon
Korean chili flakes, for garnish
Sliced scallions, for garnish
Instructions
- Combine flaky salt, black sesame seeds, white sesame seeds, dried garlic, dried onion, and poppy seeds in a bowl.
- Pat tuna steaks dry and coat evenly on all sides with the seasoning mixture.
- In a separate bowl, mix soy sauce, ponzu sauce, spicy honey, ginger paste, and lemon juice to make the sauce.
- Heat a skillet or plancha over high heat to about 400°F and lightly oil the surface.
- Sear tuna steaks for about 30 seconds per side, just enough to brown the exterior.
- Remove tuna from heat and let rest briefly.
- Slice tuna against the grain into even pieces.
- Spoon sauce over the tuna slices.
- Garnish with sliced scallions and Korean chili flakes before serving.
Notes
Use sushi-grade tuna for best quality and safety.
Do not overcook—tuna should remain rare in the center.
Slice against the grain for maximum tenderness.
Serve immediately for best texture.
Nutrition
- Serving Size: 1 serving
- Calories: 310
- Sugar: 6g
- Sodium: 980mg
- Fat: 8g
- Saturated Fat: 1g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 1g
- Protein: 46g
- Cholesterol: 65mg
