If you are like me who loves sushi and sashimi, then you will like tuna tataki or seared tuna steak with tataki sauce. It has been super hot lately in the Bay Area. Therefore, eating a cold dish like seared ahi tuna steak sounds very enticing.
Tataki is Japanese cooking which takes raw meat or fish and sear in a pan to form a thin cooked layer of meat on the outside and raw still inside. In order to make tuna tataki, you will need to use sashimi-grade tuna preferably ahi or yellowfin. Then, you will sear the fish between 10 to 30 seconds. How long to sear the tuna will depend on its thickness.
After you sear the tuna and let it cool, you will drizzle citrus-based sauce, which tataki sauce, on the top and serve.
Tuna tataki is usually served as a cold appetizer or you can serve it with rice. There are a wide variety of variations on how this dish is done and I hope you will give my version a try.
Ingredients
- 1/2 lb of sashimi grade tuna
- 2 tbsp of vegetable oil
- Roasted sesame seeds (white, black or both)
I usually get sashimi grade tuna from Japanese grocers like Nijiya, Mitsuwa or Marukai. Due to COVID, I have been getting IQF tuna which has a similar quality.
Tataki Sauce:
- 1 tbsp soy sauce (gluten-free soy sauce or tamarin)
- 1 tbsp lemon juice
- 1 tbsp mirin
- 1 tsp of grated ginger
- 1 tsp of thinly slice red onion/shallot
Seared Ahi Tuna Steak Recipe
