Tuna Tataki (Japanese Seared Rare Tuna Slices)

Japanese Tuna Tataki made with lightly seared sashimi-grade tuna, sliced rare and served with a savory ponzu-style sauce. Fresh, quick, and elegant.

Ingredients

• 300 g fresh sashimi-grade tuna loin
• 1 tbsp neutral oil (canola or grapeseed)
• Salt, to taste
• Black or white sesame seeds (optional)
• Ponzu-style Sauce:
• 3 tbsp soy sauce
• 1 tbsp rice vinegar or citrus juice (yuzu, lemon, or lime)
• 1 tsp sesame oil
• 1 tsp honey or sugar
• 1 clove garlic, finely grated
• 1 tsp grated fresh ginger
• Garnish (optional):
• Sliced green onions
• Daikon radish, finely shredded
• Microgreens

Directions

1. Prepare the Sauce
2. In a small bowl, mix soy sauce, rice vinegar (or citrus juice), sesame oil, honey, garlic, and ginger. Set aside.
3. Prepare the Tuna
4. Pat the tuna dry with paper towels and lightly season all sides with salt. Roll the tuna in sesame seeds if using.
5. Sear the Tuna
6. Heat oil in a skillet over high heat until very hot. Sear the tuna for about 20–30 seconds per side, just enough to lightly brown the outside while keeping the inside rare.
7. Rest and Slice
8. Remove tuna from the pan and let it rest for 1 minute. Slice thinly against the grain using a sharp knife.
9. Serve
10. Arrange tuna slices on a plate, drizzle with ponzu sauce, and garnish with green onions, daikon, or microgreens.