Shoyu Ahi Tuna Tataki Recipe

I keep my shoyu ahi tuna beautifully simple, letting soy and sesame meet in this Tuna Tataki that invites a closer look.

I never thought a 15-second kiss of heat could make an ahi tuna steak feel like a small revelation, but that’s exactly what this Shoyu Ahi Tuna Tataki does. I coat it in soy sauce (shoyu) so every bite snaps with salty umami, then a quick flash of heat keeps the center silky and mysterious.

It’s not trying to be a Teriyaki Ahi Tuna Steak or anything heavy, it’s sharper, cleaner, somehow more dangerous. When I serve Tuna Tataki people get quiet, then nervous smiles, like they’ve been handed something fun to figure out, and always ask for just one more slice.

Ingredients

• Ahi tuna: Lean sushi grade protein high in omega 3s, silky meaty texture
• Soy sauce: Salty, full of umami, adds depth and savory balance
• Mirin: Sweet rice wine that gives gentle sweetness and glossy finish
• Rice vinegar: Bright acid that cuts richness and wakes up flavors
• Toasted sesame oil: Strong nutty aroma, use sparingly for toasted flavor
• Sesame seeds: Crunch, healthy fats and tiny fiber bits, great for texture
• Ginger garlic: Fresh ginger and garlic add warmth, bite and digestion help
• Scallions: Fresh mild onion notes and crisp green color
• Lime: Bright citrus acidity that lifts and balances soy sweetness
• Wasabi or sriracha: Quick heat, adds a sharp spicy kick to bites

Ingredient Quantities

• 1 lb sushi grade ahi tuna steak (about 450 g)
• 1 tsp kosher salt
• 1/2 tsp freshly ground black pepper
• 1 tbsp neutral oil (vegetable or canola)
• 2 tbsp white sesame seeds
• 2 tbsp black sesame seeds or extra white sesame seeds
• 1/4 cup soy sauce (shoyu)
• 2 tbsp mirin
• 1 tbsp rice vinegar
• 1 tsp toasted sesame oil
• 1 tsp fresh ginger grated
• 1 small garlic clove minced (optional)
• 2 scallions thinly sliced
• 1 lime or lemon cut into wedges (optional)
• wasabi or sriracha optional

How to Make this

1. Pat the ahi tuna very dry with paper towels, season both sides with 1 tsp kosher salt and 1/2 tsp freshly ground black pepper, let it sit while you make the sauce.

2. Whisk together 1/4 cup soy sauce, 2 tbsp mirin, 1 tbsp rice vinegar, 1 tsp toasted sesame oil, 1 tsp grated fresh ginger, and 1 small minced garlic clove if you want garlic, then stir in 1 of the scallions thinly sliced; taste and adjust a bit if needed.

3. Pour 2 tbsp white sesame seeds and 2 tbsp black sesame seeds on a plate and press the tuna into the seeds so all sides are evenly coated and the seeds stick well.

4. Heat a heavy skillet until very hot and almost smoking, add 1 tbsp neutral oil and swirl to coat the pan.

5. Sear the tuna 15 seconds on each side over high heat, using tongs so you get a quick browned crust but the center stays rare; be quick, this cooks almost instantly.

6. Transfer the tuna to a cutting board and rest 1 to 2 minutes so the juices settle, dont skip this or it will squeeze out when you slice.

7. Using a sharp knife slice the tuna thinly against the grain into roughly 1/8 to 1/4 inch slices, wipe the knife between cuts for neat pieces.

8. Arrange slices on a plate, spoon some of the shoyu sauce over or serve it on the side, scatter the remaining scallion slices on top and squeeze lime or lemon wedges if you like a bright pop.

9. Serve with wasabi or sriracha optional for heat, and a few extra sesame seeds or a tiny drizzle of toasted sesame oil if you want more aroma.

10. Tips: always use sushi grade tuna, make sure it is very dry before searing so seeds stick and you get a good crust, dont overcook, and let the tuna come off the stove a bit before slicing for cleaner pieces.

Equipment Needed

1. Paper towels (for patting the tuna very dry)
2. Measuring spoons and a 1/4 cup measure
3. Small mixing bowl (for the shoyu sauce)
4. Whisk or fork (to mix the sauce)
5. Shallow plate or dish (to spread the white and black sesame seeds)
6. Heavy skillet or cast iron pan (gets very hot for searing)
7. Heatproof tongs (for flipping the tuna quickly)
8. Sharp chef’s knife (for thin, clean slices)
9. Sturdy cutting board (rest the tuna and slice on this)

FAQ

Shoyu Ahi Tuna Tataki Recipe Substitutions and Variations

• Ahi tuna (1 lb): swap for yellowfin or bigeye tuna, or sushi grade salmon if you want richer fat; for a veg option use firm tofu or seared tempeh, just shorten or lengthen sear time so it’s rare inside for fish, firm for tofu.
• Soy sauce (1/4 cup shoyu): use tamari 1:1 for gluten free, or coconut aminos 1:1 for soy free; low sodium soy works too if you want less salt.
• Mirin (2 tbsp): substitute with 1 tbsp sake plus 1 tsp sugar, or use sweet Marsala or dry sherry about 1:1 if that’s what you have.
• Rice vinegar (1 tbsp): replace with apple cider vinegar or white wine vinegar 1:1 with a tiny pinch of sugar, or use 3/4 tbsp fresh lime or lemon juice for a brighter note.

Pro Tips

1) Chill the tuna very briefly in the freezer for 10 to 15 minutes before slicing. It firms the center so you can get super thin, tidy slices without squashing the fish, dont let it freeze solid though.

2) Be ruthless about drying and pressing the seeds on. Use your palm or a piece of plastic wrap to press for 20 to 30 seconds so the seeds actually stick during the high heat sear, otherwise they just fall off.

3) Get the pan screaming hot and dont prod the fish while searing. 10 to 20 seconds a side is usually enough, but every stove is different so keep an eye on it, a quick crust and rare center is the goal.

4) Use a very sharp knife and wipe it between cuts or run the blade under hot water and dry, it makes slices look restaurant clean. Let the tuna rest a minute before slicing so the juices stay put, and taste the sauce last minute to tweak acid or sweetness if needed.

Shoyu Ahi Tuna Tataki Recipe

Recipe by Hiro Ren

0.0 from 0 votes

I keep my shoyu ahi tuna beautifully simple, letting soy and sesame meet in this Tuna Tataki that invites a closer look.

Pin

Servings

2

servings

Calories

506

kcal

Equipment: 1. Paper towels (for patting the tuna very dry)
2. Measuring spoons and a 1/4 cup measure
3. Small mixing bowl (for the shoyu sauce)
4. Whisk or fork (to mix the sauce)
5. Shallow plate or dish (to spread the white and black sesame seeds)
6. Heavy skillet or cast iron pan (gets very hot for searing)
7. Heatproof tongs (for flipping the tuna quickly)
8. Sharp chef’s knife (for thin, clean slices)
9. Sturdy cutting board (rest the tuna and slice on this)

Ingredients

• 1 lb sushi grade ahi tuna steak (about 450 g)

• 1 tsp kosher salt

• 1/2 tsp freshly ground black pepper

• 1 tbsp neutral oil (vegetable or canola)

• 2 tbsp white sesame seeds

• 2 tbsp black sesame seeds or extra white sesame seeds

• 1/4 cup soy sauce (shoyu)

• 2 tbsp mirin

• 1 tbsp rice vinegar

• 1 tsp toasted sesame oil

• 1 tsp fresh ginger grated

• 1 small garlic clove minced (optional)

• 2 scallions thinly sliced

• 1 lime or lemon cut into wedges (optional)

• wasabi or sriracha optional

Directions

• Pat the ahi tuna very dry with paper towels, season both sides with 1 tsp kosher salt and 1/2 tsp freshly ground black pepper, let it sit while you make the sauce.
• Whisk together 1/4 cup soy sauce, 2 tbsp mirin, 1 tbsp rice vinegar, 1 tsp toasted sesame oil, 1 tsp grated fresh ginger, and 1 small minced garlic clove if you want garlic, then stir in 1 of the scallions thinly sliced; taste and adjust a bit if needed.
• Pour 2 tbsp white sesame seeds and 2 tbsp black sesame seeds on a plate and press the tuna into the seeds so all sides are evenly coated and the seeds stick well.
• Heat a heavy skillet until very hot and almost smoking, add 1 tbsp neutral oil and swirl to coat the pan.
• Sear the tuna 15 seconds on each side over high heat, using tongs so you get a quick browned crust but the center stays rare; be quick, this cooks almost instantly.
• Transfer the tuna to a cutting board and rest 1 to 2 minutes so the juices settle, dont skip this or it will squeeze out when you slice.
• Using a sharp knife slice the tuna thinly against the grain into roughly 1/8 to 1/4 inch slices, wipe the knife between cuts for neat pieces.
• Arrange slices on a plate, spoon some of the shoyu sauce over or serve it on the side, scatter the remaining scallion slices on top and squeeze lime or lemon wedges if you like a bright pop.
• Serve with wasabi or sriracha optional for heat, and a few extra sesame seeds or a tiny drizzle of toasted sesame oil if you want more aroma.
• Tips: always use sushi grade tuna, make sure it is very dry before searing so seeds stick and you get a good crust, dont overcook, and let the tuna come off the stove a bit before slicing for cleaner pieces.

Notes

• Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.

Nutrition Facts

• Serving Size: 225g
• Total number of serves: 2
• Calories: 506kcal
• Fat: 20.5g
• Saturated Fat: 4.1g
• Trans Fat: 0g
• Polyunsaturated: 6g
• Monounsaturated: 10.4g
• Cholesterol: 101mg
• Sodium: 3170mg
• Potassium: 1032mg
• Carbohydrates: 10.2g
• Fiber: 2g
• Sugar: 6.5g
• Protein: 68.5g
• Vitamin A: 50IU
• Vitamin C: 3mg
• Calcium: 198mg
• Iron: 4.9mg