How to make Tuna Tataki at home – No Torch Needed!

Few dishes manage to feel both luxurious and ridiculously simple like Tuna Tataki. It’s the ultimate “wow” dish—lightly seared tuna, sliced thin and served with a tangy ponzu or citrus-soy sauce, garnished with daikon, scallions, or sesame seeds. The flavor is clean and bold, the presentation is elegant, and the whole thing comes together in under 10 minutes.

Tataki (たたき) is a Japanese preparation method that involves quickly searing the outside of a protein (like tuna or beef) over high heat, then rapidly cooling it to preserve the rare center. The result? A beautiful contrast of textures and temperatures—cool and raw on the inside, caramelized and warm on the outside.

This version uses high-quality ahi tuna, a bright homemade ponzu dressing, and simple garnishes to keep the spotlight where it belongs: on that buttery, ruby-red fish.

---

Ingredients (serves 2–3):

For the tuna:

• Ahi tuna steak – 200–250g, sushi-grade

• Salt – 1/4 tsp

• Cracked black pepper – 1/4 tsp

• Sesame oil – 1 tbsp

• Optional: white sesame seeds – 1 tbsp

For the ponzu sauce:

• Soy sauce – 2 tbsp

• Lemon juice – 1 tbsp (or yuzu if available)

• Rice vinegar – 1 tbsp

• Mirin – 1 tbsp

• Grated ginger – 1 tsp

• Optional: 1 tsp finely chopped scallions or garlic

For garnish:

• Daikon radish – finely shredded (optional)

• Scallions – thinly sliced

• Sesame seeds – a pinch

• Microgreens or shiso leaf – optional

---

Step-by-Step Instructions:

1. Prep the tuna (2 minutes):
Pat the tuna dry with paper towels. Season both sides lightly with salt and cracked pepper. If using sesame seeds, press them into the surface gently to coat.

2. Sear the tuna (1–2 minutes total):
Heat sesame oil in a pan over high heat until shimmering. Sear the tuna for about 20–30 seconds per side, including the edges, just to form a crust while keeping the center raw. Immediately transfer to a plate and chill in the fridge or over an ice bath to stop the cooking.

3. Make the ponzu sauce (2 minutes):
In a small bowl, combine soy sauce, lemon juice, vinegar, mirin, and grated ginger. Stir well. Add scallions or garlic if desired. Set aside.

4. Slice and plate (2–3 minutes):
Using a very sharp knife, slice the cooled tuna into thin pieces across the grain. Arrange artfully on a serving plate.

5. Garnish and serve:
Drizzle the ponzu sauce lightly over the tuna or serve it on the side for dipping. Garnish with scallions, sesame seeds, and optional daikon or microgreens. Serve immediately.

---

Pro Tip:

Use the best tuna you can find—sushi-grade is non-negotiable here since it’s mostly raw. Chill the tuna briefly before slicing for clean, even cuts. And always slice against the grain for the most tender bite.

Want a smokier note? Sear over a charcoal grill or use a blowtorch for an extra theatrical (and delicious) touch.