Name: Tuna Tataki
Prep time: 15 min
Cook time: 2 min
Total time: 17 min
Yield: 4 servings
Cuisine: Japanese
Ingredients: 1 lb Sashimi-grade Ahi Tuna (center cut); 1 tbsp Grapeseed or Neutral Oil; 3 tbsp Soy Sauce; 2 tbsp Fresh Lemon Juice; 1 tbsp Rice Vinegar; 1 tbsp Mirin; 1 tsp Grated Fresh Ginger; 1 tbsp Toasted Sesame Seeds; 2 stalks Green Onions (finely sliced); 0.25 cup Daikon Radish (shredded)

Appetizers & Starters

Tuna Tataki

Experience the delicate balance of fire and ice with this exquisite Tuna Tataki. Sashimi-grade ahi tuna is briefly seared to create a flavorful crust while remaining buttery and raw inside, drizzled with a vibrant, citrus-infused ginger sauce.

Prep

15m

Cook

Serves

Calories

210kcal

Qty	Ingredient
1 lb 450 g	Sashimi-grade Ahi Tuna (center cut)
1 tbsp 15 ml	Grapeseed or Neutral Oil
3 tbsp 45 ml	Soy Sauce
2 tbsp 30 ml	Fresh Lemon Juice
1 tbsp 15 ml	Rice Vinegar
1 tbsp 15 ml	Mirin
1 tsp 5 g	Grated Fresh Ginger
1 tbsp 9 g	Toasted Sesame Seeds
2 stalks 20 g	Green Onions (finely sliced)
0.25 cup 40 g	Daikon Radish (shredded)

2 Method

Step 1. Pat the ahi tuna block completely dry using paper towels. This is crucial for achieving a proper sear.

Step 2. In a small bowl, whisk together the soy sauce, lemon juice, rice vinegar, mirin, and grated ginger to create the ponzu dressing. Set aside.

Step 3. Heat the grapeseed oil in a heavy-bottomed skillet or cast-iron pan over high heat until it just begins to smoke.

Step 4. Carefully place the tuna in the pan. Sear each side for only 30-45 seconds. The goal is to create a very thin cooked edge (about 2mm) while the interior remains completely raw.

Step 5. Remove the tuna from the pan and immediately place it into an ice bath for 10 seconds, or wrap it in plastic and place it in the freezer for 5 minutes to stop the residual cooking process.

Step 6. Using a very sharp knife, slice the tuna into 1/4-inch thick slices against the grain.

Step 7. Arrange the slices on a bed of shredded daikon radish. Drizzle the prepared ponzu sauce over the fish and garnish generously with toasted sesame seeds and sliced green onions.

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Always source 'Sashimi-grade' or 'Sushi-grade' tuna from a reputable fishmonger since the center is consumed raw.
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Ensure your pan is screaming hot before adding the fish to get a crust without overcooking the middle.
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Use a single long pulling motion with your knife when slicing to avoid tearing the delicate fish fibers.
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Chill the tuna for a few minutes before slicing to make the meat firmer and easier to cut cleanly.