Seared Tuna Tataki

WHAT IS Tuna TATAKI?

Tataki is when something is quickly seared on a hot surface to caramelize the outside but leave the inside raw. This cooking method is mainly used for fish, particularly tuna. 

Why you’ll love this recipe

This recipe is perfect for those who aren’t afraid of a little raw fish. Fresh ingredients like sushi-grade ahi tuna and a citrus-based sauce produce the perfect balance of salty, sweet goodness you won’t be able to get enough of. If you want to impress your friends and family with your newfound culinary skills, this tuna tataki recipe is the way to go!

Tuna Tataki RECIPE INGREDIENTS

SEARED TUNA:

• Fresh Tuna Steaks
• Korean Chili Flakes
• Scallions, aka green onions 

Tuna Tataki SEASONING:

• Flakey Salt
• Black Sesame Seeds
• White Sesame Seeds
• Dried Minced Garlic
• Dried Minced Onion
• Poppy Seeds

DIPPING SAUCE:

• Soy Sauce
• Ponzu Sauce
• Spicy Honey
• Ginger Paste
• Lemon

How to Make Tuna Tataki

Prep the Tuna Steaks

We start this Seared Tuna Tataki recipe with three sashimi-grade tuna filets. Set them on a plate and then gather all the ingredients for the tuna seasoning. 

Mix those ingredients together in a small bowl and then lather the three filets with it. For this seasoning, I used black and white sesame seeds, dried minced garlic, dried minced onion, poppy seeds, and coarse salt. 

I love this mix-up because it brings some color and texture to the tuna. The poppy and sesame seeds have a great, almost nutty flavor that pairs perfectly with the citrus/soy sauce mix we use to finish the dish. 

Make the Sauce

Speaking of sauce, let’s get to work on it. Since the Seared Tuna Tataki will cook so quickly, it’s nice to already have the sauce prepared. The sauce itself is pretty simple to make. The most difficult part is probably grating the ginger.

I peeled the ginger and grated it really fast. Then I tossed it into the bowl along with the other sauce ingredients. Whisk everything together, and set in the fridge until your tuna is ready for it.

 

Prep the Grill

Before placing the tuna on the grill, it’s important to ensure that the grill and the frying pan are properly heated. The tataki style of cooking uses a really hot grill to sear the outside of the protein because we want the inside of the meat to stay rare or raw. 

Basically, it’s a flash sear, which you won’t be able to achieve if the grill, skillet, plancha, or whatever you’re using to cook isn’t very hot. I used my plancha for this Seared Tuna Tataki and also poured a bit of oil down to ensure the tuna didn’t stick. 

Sear the Tuna Tataki

Have your spatula close by as you set the tuna on the grill for their initial sear because this cooking process happens fast. As you see the first millimeter or so of meat become cooked, flip the tuna and watch for the same to happen on the other side. 

Once that happens, you can quickly sear the sides of the tuna steaks and then remove it from the grill. Just like that, your Seared Tuna Tataki is ready for slicing.

Garnish and Serve Tuna Tataki

Using a sharp knife, cut the Seared Tuna Tataki into thin slices. Then, transfer over to a serving dish. Now, the garnish. This is where the recipe comes to life. 

I started by using a spoon to spread our homemade sauce all across each sliced filet. I kept adding the sauce until there was a very shallow lining of it across the bottom of the dish. 

Then, I sprinkled on chopped scallions for a bit of crunch and some Korean chili flakes for a slight kick of heat. 

Now, grab your chopsticks because here comes the best part: time to dig in!

Best enjoyed with friends and family. Cheers!

More Delicious Seafood Recipes

Grilled Lobster with Hot Honey Butter

Grilled Shrimp Roll

Bacon Wrapped Salmon Bites

Sriracha Butter Lobster Tails

Steamed Mussels in Beer

Coal Roasted Oysters

How to Store Leftovers & Reheat

Store leftover tuna tataki in an airtight container in the fridge for only 2 days. The meat is basically raw and can grow bacteria very quickly, so it’s best to eat this as soon as possible. But I’m sure you won’t have that problem!

Now, here’s where things can get tricky. When you reheat the tuna, you want to make sure that you don’t cook it any further. So, the trick is to place a saute pan on the stovetop on medium heat and lightly sear the outside. You don’t want the pan to be super hot as it can overcook the tuna. 

Alternatively, you can eat leftover tuna tataki cold and throw it on top of a salad for a light lunch. 

What to serve with tuna tataki

Place your tuna tataki slices over a bed of white rice and drizzle some of that freakin’ delicious sauce. You could also place your tuna atop a bed of fresh greens or serve with a side of green beans or edamame. 

If you’re having a bunch of people over, you can serve your tuna tataki alongside other seafood dishes like this Honey Tequila Lime Shrimp, Green Chili Salmon Pinwheels, and Smoked Lobster Tails with Parmesan Butter!

Recipe Faqs

Needing more spice in your life? My spice line can help with that. Check them out here.