Tuna Tataki • Two Purple Figs

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! 

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 Tartare, Tuna Crudo, Tuna Wrap, Tuna Ceviche, Tuna Carpaccio, Ahi Tuna Salad, Tuna 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

• 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. 
   
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!

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 Carpaccio, Tuna 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. 

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