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A plate of seared tuna slices topped with green onions and sesame seeds, served with a side of soy sauce, sliced scallions, and wooden chopsticks on a textured gray surface.
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Tuna Tataki Recipe

Sashimi-grade tuna, flash-seared and sliced thin, finished with a quick ponzu–ginger drizzle and crisp toppings. Restaurant flavor in 20 minutes.
Prep Time15 minutes
Cook Time5 minutes
Total Time20 minutes
Course: Appetizer
Cuisine: Asian
Servings: 4 people
Author: Marissa Stevens

Ingredients

For the sauce

  • 2 tablespoons ponzu sauce
  • 1/2 teaspoon finely grated fresh ginger

For the tuna

  • 1 pound ahi tuna or yellowfin tuna, 1½ to 2 inches thick (one center-cut block or steak)
  • 2 teaspoons neutral high-heat oil (avocado or grapeseed), plus more for the pan
  • Kosher salt and freshly ground black pepper

For Serving

  • 2 green onions thinly sliced on the diagonal
  • 2 teaspoons toasted sesame seeds
  • shichimi togarashi (Japanese seven-spice blend), to taste
  • flaky sea salt (such as Maldon), optional
  • micro greens optional
US - Metric

Instructions

Make the ponzu-ginger sauce

  • In a small bowl, combine ponzu and grated ginger; set aside.
    2 tablespoons ponzu sauce, 1/2 teaspoon finely grated fresh ginger

Season and oil the tuna

  • Pat tuna dry. Rub or brush all sides with oil, then season lightly with salt and pepper.
    1 pound ahi tuna, 2 teaspoons neutral high-heat oil

Sear quickly on high heat

  • Heat a cast iron or nonstick skillet over medium-high until very hot. Add a thin film of oil. When it shimmers (not smoking), sear the tuna 1½ to 2 minutes on the first side, until browned. Flip and sear 1 to 2 minutes more; the center should stay rare.

Slice and finish

  • Transfer to a cutting board. (Chill 3–5 minutes for easier slicing, optional.) Using a very sharp knife, slice thinly across the grain. Arrange on a platter, drizzle with the ponzu-ginger mixture, and sprinkle with green onion, sesame seeds, shichimi togarashi, and flaky salt. Add microgreens if you like. Serve immediately.

Video

Notes

  • Sourcing: Look for sashimi- or sushi-grade tuna (often previously frozen). Keep it very cold until you’re ready to sear.
  • Visual doneness cue: Exterior should be browned, edges just opaque, center still deep red.
  • No thermometer needed: This is all about a quick sear; timing plus color is your guide.
  • Slice tip: A long, sharp knife (or slicing knife) makes it easier to cut clean, thin slices.
  • Sauce volume: Double the ponzu and ginger if you want extra for dipping.
  • Make ahead: You can sear the tuna up to 4 hours ahead, wrap tightly, refrigerate, then slice and garnish just before serving.
  • Leftovers: Best eaten the day it’s made. If needed, refrigerate tightly wrapped for up to 24 hours.

Nutrition

Calories: 194kcal | Carbohydrates: 1g | Protein: 27g | Fat: 8g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 4g | Cholesterol: 43mg | Sodium: 215mg | Potassium: 308mg | Fiber: 0.3g | Sugar: 0.1g | Vitamin A: 2535IU | Vitamin C: 1mg | Calcium: 23mg | Iron: 1mg

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