This recipe for tuna tataki makes my taste buds sing with joy—it’s the perfect blend of savory, spicy, and slightly sweet flavors that feel like a fancy sushi experience at home. Plus, searing the tuna just right gives me that Instagram-worthy meal in no time, making it an instant favorite for both my taste and my feed!
It is a joy for me to create the kind of dishes that are not only lusciously tasty but also striking to behold, such as this Tuna Tataki. You use sushi-grade tuna, marinated in soy sauce, mirin, and sesame oil.
The texture, for lack of a better word, is pure succulence. But the final flourish of this dish (miraculously simple though it is) is its sprinkling of sesame seeds.
Ingredients
Sushi-grade tuna steak:
High-quality protein, abundant in omega-3 fatty acids, enhances cardiovascular wellness.
Soy sauce:
Contributes a savory flavor and sodium, has some antioxidants and protein.
Mirin:
Mellow sweetness from the rice wine.
Saltiness: sometimes it’s just necessary, so I go with it.
Sesame oil:
Nutty flavors and depth come from oil with healthful fats and an aromatic nature.
Ginger:
Reduces inflammation; adds warmth and a slight bite.
Garlic:
Enhances immune system, provides potent flavor and fragrance.
Rice vinegar:
Projects clean acidity, brightening flavors with a zesty edge.
Ingredient Quantities
- 1 pound sushi-grade tuna steak
- 2 tablespoons soy sauce
- 1 tablespoon mirin
- 1 teaspoon sesame oil
- 1 tablespoon vegetable oil
- 2 tablespoons sesame seeds (white and black mixed, optional)
- 2 scallions, thinly sliced
- 1 tablespoon finely grated fresh ginger
- 1 garlic clove, minced
- 1 tablespoon rice vinegar
- 1 teaspoon sugar
- Salt and freshly ground black pepper, to taste
Instructions
1. Dry the tuna steak with paper towels, and make sure that it is very dry. The dryer the fish, the better the sear. For the next step, you will need:
½ pound tuna steak (about 1 inch thick), with bloodlines removed
Kosher salt and freshly ground black pepper
2. In a tiny dish, mix the soy sauce, mirin, sesame oil, rice vinegar, sugar, ginger, and garlic. Stir well to make the marinade.
3. Put the tuna steak in a shallow dish and pour over it half of the marinade, making sure to cover all sides evenly. Then make sure the tuna steak is covered again and place it in the fridge for about 15-20 minutes.
4. Put the sesame seeds on a plate. Take the tuna out of the marinade, allowing the excess to drain off. Press the tuna into the sesame seeds, making sure to coat all the sides.
5. In a big frying pan, warm up the vegetable oil on medium to high heat until it is glimmering.
6. Gently place the tuna in the skillet and sear each side for about 30 seconds to 1 minute. Searing in this way leaves the outside perfectly cooked while keeping the inside rare.
7. Take the tuna out of the skillet and allow it to sit and rest on a cutting board for a few minutes.
8. Cut the tuna into slices that are 1/4 inch thick. Make sure to cut against the grain.
9. Put the sliced tuna onto a serving plate and splash it with the leftover marinade.
10. Add the sliced scallions as a garnish and serve immediately. Enjoy this delicate, yet flavor-packed, tuna tataki with whichever accompaniments you desire.
Equipment Needed
1. Paper towels
2. Small dish
3. Spoon or small whisk (for stirring marinade)
4. Shallow dish
5. Plate (for sesame seeds)
6. Large frying pan or skillet
7. Tongs or spatula
8. Cutting board
9. Sharp knife
10. Serving plate
FAQ
- Can I use regular tuna instead of sushi-grade tuna?This recipe calls for tuna that you’d serve rare, so it recommends sushi-grade tuna for the best quality and safety. If you’re using regular tuna, you’d want it super fresh and to abide by any additional safety precautions.
- What is the purpose of mirin in the recipe?The marinade derives its slight sweetness and depth of flavor from mirin, which in this case is balancing the salty taste of the soy sauce.
- Can I substitute another oil for the sesame oil?Substituting another oil such as olive or avocado will impart a different flavor, though sesame oil adds a distinct nuttiness. For that reason, it’s best to use sesame oil when flavoring dishes like salad dressings.
- How do I ensure an even sear on the tuna?Ensure that your pan is extremely hot before searing, and refrain from shifting the tuna as it cooks to get a lovely, uniform crust.
- Is it necessary to mix white and black sesame seeds?It’s not necessary to mix white and black sesame seeds, but it does add visual variety and a slight variation in taste that makes the dish more interesting.
- How can I tell if the tuna is properly seared?A nicely browned crust should be on the outside of the tuna, while it should remain rare to medium-rare on the inside. Sear the tuna for about 30 seconds to 1 minute per side.
- What can I serve with Tuna Tataki?A side of steamed rice, a salad of seaweed, or a fresh green salad will complement the flavors of Tuna Tataki.
Substitutions and Variations
Substitute tamari for a gluten-free option when using soy sauce.
A mixture of dry white wine and a pinch of sugar can stand in for mirin, if necessary.
For a flavor profile similar to that of sesame oil, use toasted sesame seeds if you have them; don’t skimp on the amount called for in the recipe.
Canola or grapeseed oil can be substituted for vegetable oil.
Should rice vinegar not be available, one alternative that can be used is white wine vinegar or apple cider vinegar.
Pro Tips
1. Ensure a Hot Sear: Make sure your skillet is properly heated before adding the tuna. It should be hot enough for the oil to shimmer. This will give you a better sear on the outside while keeping the inside rare.
2. Use Fresh Ingredients: Since this dish relies on the delicate flavors of the ingredients, it’s important to use the freshest tuna, ginger, and garlic you can find. Freshness will greatly enhance the overall taste.
3. Marinade Timing: Don’t marinate the tuna for too long, as the acidity in the mirin and rice vinegar can start to “cook” the fish. Keeping it to 15-20 minutes ensures that you maintain the raw, fresh quality of the tuna essential for tataki.
4. Press Gently: When coating the tuna with sesame seeds, press them gently to ensure an even coating without damaging the structure of the fish.
5. Slice with Care: Use a very sharp knife to slice the tuna against the grain. This will not only give you clean, even slices but will also maintain the tender texture of the fish.
Tuna Tataki Recipe
My favorite Tuna Tataki Recipe
Equipment Needed:
1. Paper towels
2. Small dish
3. Spoon or small whisk (for stirring marinade)
4. Shallow dish
5. Plate (for sesame seeds)
6. Large frying pan or skillet
7. Tongs or spatula
8. Cutting board
9. Sharp knife
10. Serving plate
Ingredients:
- 1 pound sushi-grade tuna steak
- 2 tablespoons soy sauce
- 1 tablespoon mirin
- 1 teaspoon sesame oil
- 1 tablespoon vegetable oil
- 2 tablespoons sesame seeds (white and black mixed, optional)
- 2 scallions, thinly sliced
- 1 tablespoon finely grated fresh ginger
- 1 garlic clove, minced
- 1 tablespoon rice vinegar
- 1 teaspoon sugar
- Salt and freshly ground black pepper, to taste
Instructions:
1. Dry the tuna steak with paper towels, and make sure that it is very dry. The dryer the fish, the better the sear. For the next step, you will need:
½ pound tuna steak (about 1 inch thick), with bloodlines removed
Kosher salt and freshly ground black pepper
2. In a tiny dish, mix the soy sauce, mirin, sesame oil, rice vinegar, sugar, ginger, and garlic. Stir well to make the marinade.
3. Put the tuna steak in a shallow dish and pour over it half of the marinade, making sure to cover all sides evenly. Then make sure the tuna steak is covered again and place it in the fridge for about 15-20 minutes.
4. Put the sesame seeds on a plate. Take the tuna out of the marinade, allowing the excess to drain off. Press the tuna into the sesame seeds, making sure to coat all the sides.
5. In a big frying pan, warm up the vegetable oil on medium to high heat until it is glimmering.
6. Gently place the tuna in the skillet and sear each side for about 30 seconds to 1 minute. Searing in this way leaves the outside perfectly cooked while keeping the inside rare.
7. Take the tuna out of the skillet and allow it to sit and rest on a cutting board for a few minutes.
8. Cut the tuna into slices that are 1/4 inch thick. Make sure to cut against the grain.
9. Put the sliced tuna onto a serving plate and splash it with the leftover marinade.
10. Add the sliced scallions as a garnish and serve immediately. Enjoy this delicate, yet flavor-packed, tuna tataki with whichever accompaniments you desire.
