Tuna Tataki (Video) キハダ鮪のたたき

My Tuna Tataki recipe is an easy way to serve fresh sashimi-grade fish at home. In this Japanese technique, we quickly pan-sear the tuna and serve it rare on the inside with a drizzle of ginger ponzu sauce. It‘s a delicious treat for seafood lovers!

Tuna tataki (キハダ鮪のたたき) is a sashimi-grade yellowfin or ahi tuna that’s lightly seared and served rare with a citrus-based soy sauce. This dish is quick to make in just 10 minutes using a straightforward cooking technique in Japanese cuisine.

This lean protein makes a light yet flavorful appetizer to start a meal. You could also serve it as the main dish for a light lunch or in an entree salad. Let me walk you through this easy preparation in my Tuna Tataki recipe.

What is Tataki?

You may wonder what tataki (たたき) means in Japanese. The literal translation is “pounded.” There are a few theories about the name’s origin based on different ways to prepare the fish (or meat) in Japanese cooking.

The first method is lightly searing over a hot flame or in a pan and briefly marinating in a citrus-based sauce. With this method, you gently use your fingers to “pound” the fish with marinade.

The other theory comes from pounding the fish with a knife when you sprinkle it with salt before cooking or when you sprinkle it with grated ginger or green onions to enhance the flavor.

Ginger Ponzu Sauce for Tuna Tataki

There are several variations for the sauce for tuna tataki. In this recipe, I use the most common one. It’s a simple ginger ponzu sauce with green onion, grated ginger, ponzu, sesame oil, and soy sauce.

Ingredients You’ll Need

• neutral oil
• sashimi-grade yellowfin/ahi tuna
• lemon – for garnish
• Korean chili thread – I used mild chili threads

Sauce

• green onion/scallion – chopped
• grated ginger – plus the juice
• ponzu – an all-purpose, citrus soy sauce condiment; store-bought or make my Homemade Ponzu recipe
• toasted sesame oil
• soy sauce
• toasted white sesame seeds

How To Make Tuna Tataki

1. Grate the fresh ginger and slice the green onion/scallion thinly.
2. Whisk the sauce ingredients in a small bowl. Set aside.
3. Sear the raw fish. Heat a nonstick frying pan or skillet, then add oil. Add the sashimi-grade tuna and sear it 30 seconds on each side.
4. Remove the seared tuna from the heat and let it cool. Slice the tuna into ¼-inch (6-mm) pieces with a very sharp knife. Pour the sauce on the tuna and garnish with lemon and Korean chili thread.

I hope you enjoy making my Tuna Tataki recipe!

Other Tuna Recipes You’ll Love

• Tuna Poke
• Tekka Don (Easy Tuna Bowl)
• Avocado and Negitoro Donburi
• Spicy Tuna
• Spicy Tuna Rolls

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Tuna Tataki

4.77 from 60 votes

My Tuna Tataki recipe is an easy way to serve fresh sashimi-grade fish at home. In this Japanese technique, we quickly pan-sear the tuna and serve it rare on the inside with a drizzle of ginger ponzu sauce. It‘s a delicious treat for seafood lovers!

Print Pin

Prep Time: 5 minutes mins

Cook Time: 5 minutes mins

Total Time: 10 minutes mins

Servings: 2

Ingredients

 

US CustomaryMetric

 

1x2x3x

For the Ginger Ponzu Sauce

• ▢ 1 green onion/scallion (1 Tbsp, chopped)
• ▢ 1 tsp ginger (grated, with juice; from a 1-inch, 2.5-cm knob)
• ▢ 3 Tbsp ponzu (you can make my Homemade Ponzu recipe)
• ▢ 2 tsp toasted sesame oil
• ▢ 1 tsp soy sauce
• ▢ 1 tsp toasted white sesame seeds

For the Tuna

• ▢ 2 Tbsp neutral oil
• ▢ ½ lb sashimi-grade yellowfin/ahi tuna

For the Garnish

• ▢ ½ lemon
• ▢ Korean chili thread (I used mild chili threads)

Japanese Ingredient Substitution: If you want substitutes for Japanese condiments and ingredients, click here.

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Instructions

 

• Gather all the ingredients.
  
• Grate the ginger and collect 1 tsp ginger (grated, with juice). Slice 1 green onion/scallion thinly and set aside.
  
• Combine the sauce ingredients in a small bowl: the green onions, the grated ginger, 3 Tbsp ponzu, 2 tsp toasted sesame oil, 1 tsp soy sauce, and 1 tsp toasted white sesame seeds. Set aside.
  
• Heat a nonstick frying pan. When the pan is hot, add 2 Tbsp neutral oil. When the oil is hot, add ½ lb sashimi-grade yellowfin/ahi tuna and sear it 30 seconds on each side.
  
• When all sides are seared, remove from the heat and let it cool. Slice the tuna into ¼-inch (6-mm) pieces. Pour the sauce on the Tuna Tataki and serve with ½ lemon and Korean chili thread.

To Store

• You can keep the leftovers in an airtight container and store in the refrigerator for a day.

Nutrition

Calories: 255 kcal · Carbohydrates: 2 g · Protein: 27 g · Fat: 15 g · Saturated Fat: 3 g · Polyunsaturated Fat: 6 g · Monounsaturated Fat: 4 g · Trans Fat: 1 g · Cholesterol: 43 mg · Sodium: 381 mg · Potassium: 325 mg · Fiber: 1 g · Sugar: 1 g · Vitamin A: 2536 IU · Vitamin C: 4 mg · Calcium: 20 mg · Iron: 1 mg

Author: Namiko Hirasawa Chen

Course: Appetizer

Cuisine: Japanese

Keyword: tuna

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