Description
Prepare quick-seared tuna tataki with a sesame crust and serve with a simple ponzu dressing. This recipe focuses on proper searing for a rare center.
Ingredients
Scale
- 1 pound sashimi grade tuna loin
- 1/4 cup white sesame seeds
- 1/4 cup black sesame seeds
- 1 tablespoon vegetable oil
- 1/4 cup soy sauce
- 3 tablespoons fresh lemon juice
- 1 tablespoon rice vinegar
- 1 teaspoon grated fresh ginger
- 1 teaspoon sugar
- Pinch of salt
Instructions
- Combine white and black sesame seeds on a plate. Press the tuna loin firmly into the seeds on all sides to coat evenly.
- Heat the vegetable oil in a heavy skillet over high heat until it is almost smoking.
- Sear the sesame-crusted tuna for 30 to 45 seconds per side, turning carefully with tongs, until the outside is browned and crusty but the inside remains raw.
- Immediately remove the tuna from the pan and place it on a cutting board. Let it rest for 5 minutes.
- While the tuna rests, whisk together the soy sauce, lemon juice, rice vinegar, grated ginger, sugar, and salt in a small bowl to make the ponzu sauce.
- Using a very sharp knife, slice the tuna thinly against the grain, about 1/4 inch thick.
- Arrange the slices on a serving platter. Drizzle the ponzu sauce over the tuna before serving.
Notes
- Use only tuna labeled ‘sashimi grade’ or ‘sushi grade’ for safe consumption when raw.
- Do not overcook the tuna; the goal is a very thin cooked layer on the outside and a cool, rare center.
- Chill your serving plates slightly before plating for a better presentation.
- Prep Time: 10 min
- Cook Time: 2 min
- Category: Appetizer
- Method: Searing
- Cuisine: Japanese
Nutrition
- Serving Size: 1 serving
- Calories: 220
- Sugar: 3
- Sodium: 650
- Fat: 10
- Saturated Fat: 2
- Unsaturated Fat: 8
- Trans Fat: 0
- Carbohydrates: 5
- Fiber: 1
- Protein: 30
- Cholesterol: 60