Tuna Tataki • Two Purple Figs

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This Tuna Tataki is a Japanese dish that you can make at home so easily. It’s a wonderful combination of delicately seared tuna and a yuzu citrus ponzu sauce to dip in or drench it in. This tuna recipe is a great appetizer, a perfect bento box add on and a great way to satisfy your sushi cravings! 

A hand holding one piece of tuna tataki with chopsticks up close showing the texture and ponzu dressing on top

Where do we start. Quality raw Ahi tuna recipes have as special place in our heart, and on our website! Starting off with our viral Tuna TartareTuna CrudoTuna WrapTuna CevicheTuna CarpaccioAhi Tuna SaladTuna Steak Recipe and Tuna Wrap.

Each is UNIQUELY delicious, tasty and so different in terms of flavor profile and texture. However, the common thing is they’re each SO good! Today’s Tataki recipe is slightly different, similar to our Beef Tataki. The process is adapted from a Japanese cooking technique which has made its way to many recipes.

 

What is Tuna Tataki

Tuna Tataki is a Japanese dish using Ahi Tuna that’s lightly seared on each side, with a complete raw interior. The fish is then cooled, sliced and served with a vibrant citrus and soy sauce. The sauce, usually made using Yuzu — a unique Japanese citrus fruit.

Since fresh Yuzu is so hard to find in the US and Canada, we opt for a combo of lemon and orange juices combined. This sauce which is called Ponzu sauce, is a combination of many things. Citrus, soy, ginger and garlic. Finished with some green onions and sesame seeds, this is a perfect match with the Ahi tuna.

The word Tataki itself translated into “pounded” which is how the sauce gets pounded into the fish after searing. So while Tuna is a famous protein for this dish, you’ll find Beef Tataki, salmon and many other variations. 

Ingredients You Need

tuna tataki ingredients including the ahi tuna on a board surrounded by lime juice in a cup, some orange juice in another cup, ginger grated in a cup, garlic, scallion minced, sesame seeds in a bowl, sugar in a bowl, soy sauce in a bowl, cilantro in a bowltuna tataki ingredients including the ahi tuna on a board surrounded by lime juice in a cup, some orange juice in another cup, ginger grated in a cup, garlic, scallion minced, sesame seeds in a bowl, sugar in a bowl, soy sauce in a bowl, cilantro in a bowl

  • Ahi Tuna. We use Saku Ahi tuna, which is like the center block and so it’s an absolute dream cut for raw tuna recipe. 
  • Citrus. While classically made with yuzu fruit, you can substitute a combo of lime, orange and grapefruit to achieve a similar taste. Today we’ve used lime and orange only.
  • Fresh Flavors. Grated ginger, garlic and scallions and the main fresh flavors used here. You can add a pinch of cilantro.
  • Soy Sauce. The hero contrast in the sauce with the sweet and tangy citrus.
  • Sweeteners. You can use brown sugar, white sugar, or honey.
  • Sesame. A combo of white and black sesame seeds for garnish and crunch and a touch of sesame oil in the sauce if you like that flavor. 

How to Make Tuna Tataki

  1. Begin by salting you ahi tuna on both sides with sea salt. 
    The seasoned Tuna placed in a hot skillet with neutral oilThe seasoned Tuna placed in a hot skillet with neutral oilThe seasoned Tuna placed in a hot skillet with neutral oil
  2. Use a neutral oil and a hot skillet, then add in the fish. 
    the tuna flipped on the other side for cooking another minute the tuna flipped on the other side for cooking another minute the tuna flipped on the other side for cooking another minute
  3. You want to sear it for less than a minute on each side so it develops a cooked crust but still is raw on the inside. 
  4. Remove the fish and let it cool.
    Ingredients for the ponzu sauce all added onto a serving plateIngredients for the ponzu sauce all added onto a serving plateIngredients for the ponzu sauce all added onto a serving plate
  5. In the meantime, prepare the sauce.
    Ponzu sauce mixed together and ready on a plate Ponzu sauce mixed together and ready on a plate Ponzu sauce mixed together and ready on a plate
  6. On the serving plate, add all the sauce ingredients together and mix well.
    A sharp knife used to slice the tuna showing the beautiful pink raw inside of the ahi tuna A sharp knife used to slice the tuna showing the beautiful pink raw inside of the ahi tuna A sharp knife used to slice the tuna showing the beautiful pink raw inside of the ahi tuna
  7. Take the slightly cooled tuna and slice in against the grain about 1/4 th of an inch thick slices.
  8. Arrange it over the sauce in the serving plate.
    the tuna slices arranged over the ponzu sauce surroounde dby some avocado slices, garnished with scallions and sesame seeds and ready to serve the tuna slices arranged over the ponzu sauce surroounde dby some avocado slices, garnished with scallions and sesame seeds and ready to serve the tuna slices arranged over the ponzu sauce surroounde dby some avocado slices, garnished with scallions and sesame seeds and ready to serve
  9. Serve it along some sliced avocado, some greens and garnish with sesame seeds.
  10. The perfect appetizer plate!

Tuna Tataki Recipe Tips

  1. Use quality Ahi Tuna, sushi grade. If you can find the saku block like we did here, it’s highly recommended! We used it in our Tuna CarpaccioTuna Crudo and it’s the best cut if you can find it.
  2. Yuzu is a Japanese citrus which blends orange, grapefruit and lemon all in one fruit. If you can’t access fresh yuzu or fresh juice, then use a blend of those citruses to achieve the same taste. It’s the citrus of choice for ponzu sauce.
  3. Make the ponzu sauce up to 1 day in advance and store it in the fridge in an air tight container.
  4. It’s best to pour the sauce at the bottom of the serving plate or bowl and then arrange the fish right ontop. This helps the fish soak up some of that wonderful sauce. 
  5. Feel free to add some spice to the sauce, we just used the classic ponzu style flavors. 
  6. When cooking the tuna, always use a neutral oil with a high smoking point.
  7. Prehet the skillet really well before adding in the fish, it needs to sear real quick on high heat.
  8. Don’t over cook the tuna! Undercook it if you should, but avoid overcooking.
  9. Depending on the thickness of your fish, usually less than a minute is enough per side of searing.
  10. The Tuna tatki once assembled, is best served within 2 hours. 
  11. If you have leftovers, turn them into an Ahi Tuna Salad or a Sushi Bake or even Sushi Burrito.

A plate of tuna tataki served over ponzu sauce and with avocados on the side A plate of tuna tataki served over ponzu sauce and with avocados on the side A plate of tuna tataki served over ponzu sauce and with avocados on the side

How to Properly Sear Tuna?

Pat dry the tuna before searing it. Season it minimally using a dry spice. Then you’ll need to have a preheated skillet with neutral tasting oil. Sear the fish for less than a minute per side. Avoid overcoking it. Let the tuna rest before slicing. Use a super sharp knife to easily slice the fish. 

Tuna Recipes

Crudo
Best Tuna Salad Recipe with Olive Oil Dressing
Carpaccio
Tuna Tartare
Wrap
Tuna Ceviche
 Sandwich
Tuna Steak Recipe
Poke Bowl
Ahi Tuna Salad

Tuna Tataki

This Tuna Tataki is a Japanese dish that you can make at home so easily. It’s a wonderful combination of delicately seared tuna and a yuzu citrus ponzu sauce to dip in or drench it in. This tuna recipe is a great appetizer, a perfect bento box add on and a great way to satisfy your sushi cravings! 

Ingredients

Tuna

  • 2
    Ahi Tuna steak
    Saku is best
  • 1/4
    teaspoon
    salt

Ponzu Sauce

  • 1
    teaspoon
    ginger
    grated
  • 1
    teaspoon
    garlic
    grated
  • 1
    Tablepsoon
    scallions
    minced
  • 1
    teaspoon
    lime juice
  • 1 1/2
    teaspoon
    orange juice
  • 1/2
    teaspoon
    garpefuit juice
    or use more orange
  • 2
    tablespoons
    soy sauce
  • 1
    tabelsoons
    brown sugar
    or white
  • 1
    teaspoon
    sesame oil

To serve

  • 2
    avocados
    sliced
  • 1
    cup
    greens

Instructions

  1. Begin by salting you ahi tuna on both sides with sea salt.

  2. Use a neutral oil and a hot skillet, then add in the fish.

  3. You want to sear it for less than a minute on each side so it develops a cooked crust but still is raw on the inside.

  4. Remove the fish and let it cool.

  5. In the meantime, prepare the sauce.

  6. On the serving plate, add all the sauce ingredients together and mix well.

  7. Take the slightly cooled tuna and slice in against the grain about 1/4 th of an inch thick slices.

  8. Arrange it over the sauce in the serving plate.

  9. Serve it along some sliced avocado, some greens and garnish with sesame seeds.

  10. The perfect appetizer plate!

Recipe Notes

Tuna Tataki Recipe Tips

  1. Use quality Ahi Tuna, sushi grade. If you can find the saku block like we did here, it’s highly recommended! We used it in our Tuna CarpaccioTuna Crudo and it’s the best cut if you can find it.
  2. Yuzu is a Japanese citrus which blends orange, grapefruit and lemon all in one fruit. If you can’t access fresh yuzu or fresh juice, then use a blend of those citruses to achieve the same taste. It’s the citrus of choice for ponzu sauce.
  3. Make the ponzu sauce up to 1 day in advance and store it in the fridge in an air tight container.
  4. It’s best to pour the sauce at the bottom of the serving plate or bowl and then arrange the fish right ontop. This helps the fish soak up some of that wonderful sauce. 
  5. Feel free to add some spice to the sauce, we just used the classic ponzu style flavors. 
  6. When cooking the tuna, always use a neutral oil with a high smoking point.
  7. Prehet the skillet really well before adding in the fish, it needs to sear real quick on high heat.
  8. Don’t over cook the tuna! Undercook it if you should, but avoid overcooking.
  9. Depending on the thickness of your fish, usually less than a minute is enough per side of searing.
  10. The Tuna tatki once assembled, is best served within 2 hours. 
  11. If you have leftovers, turn them into an Ahi Tuna Salad or a Sushi Bake or even Sushi Burrito.

How to Properly Sear Tuna?

Pat dry the tuna before searing it. Season it minimally using a dry spice. Then you’ll need to have a preheated skillet with neutral tasting oil. Sear the fish for less than a minute per side. Avoid overcoking it. Let the tuna rest before slicing. Use a super sharp knife to easily slice the fish. 

 

Nutrition Facts

Tuna Tataki

Amount Per Serving

Calories 303
Calories from Fat 180

% Daily Value*

Fat 20g31%

Saturated Fat 3g19%

Polyunsaturated Fat 3g

Monounsaturated Fat 12g

Cholesterol 32mg11%

Sodium 691mg30%

Potassium 751mg21%

Carbohydrates 10g3%

Fiber 7g29%

Sugar 1g1%

Protein 23g46%

Vitamin A 2124IU42%

Vitamin C 14mg17%

Calcium 24mg2%

Iron 2mg11%

* Percent Daily Values are based on a 2000 calorie diet.



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