Home » Tuna Tataki (Video) キハダ鮪のたたき
4.77(60)
Total Time: 10 minutes minutes
25 Comments
Easy Healthy Izakaya
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My TunaTatakirecipe is an easy way to serve fresh sashimi-grade fish at home. In this Japanese technique, we quickly pan-sear the tuna and serve it rare on the inside with a drizzle of ginger ponzu sauce. It‘s a delicious treat for seafood lovers!
Tuna Tataki (キハダ鮪のたたき) is a yellowfin/ahi tuna lightly seared and served rare with a citrus-based soy sauce. It’s straightforward and quick to prepare, and it is a light yet flavorful appetizer to start a meal.
You may wonder what “tataki (たたき)” means. The literal translation of tataki is “pounded” in Japanese, which doesn’t have to do with searing. There are a few theories for the origin of the name based on different ways of preparing fish (or meat) in Japanese cuisine.
The first is when you lightly sear the fish over a hot flame or in a pan and briefly marinate in the citrus-based sauce; gently “pound” the fish with your fingers with marinade.
The other theory says the word comes from pounding the fish with the knife when you sprinkle salt before cooking or pounding the fish with grated ginger or green onions to enhance the flavor.
For the sauce there are several variations for the tuna tataki recipe. The most common sauce is simple citrus-based soy sauce with shiso leaves, green onion, and grated ginger/garlic/daikon. I hope you enjoy making Tuna Tataki!
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Tuna Tataki
4.77 from 60 votes
My TunaTataki recipe is an easy way to serve fresh sashimi-grade fish at home. In this Japanese technique, we quickly pan-sear the tuna and serve it rare on the inside with a drizzle of ginger ponzu sauce. It‘s a delicious treat for seafood lovers!
Print RecipePin Recipe
Prep Time: 5 minutes mins
Cook Time: 5 minutes mins
Total Time: 10 minutes mins
Servings: 2
Ingredients
For the Ginger Ponzu Sauce
- 1 green onion/scallion (1 Tbsp, chopped)
- 1 tsp ginger (grated, with juice; from a 1-inch, 2.5-cm knob)
- 3 Tbsp ponzu (you can make my Homemade Ponzu recipe)
- 2 tsp toasted sesame oil
- 1 tsp soy sauce
- 1 tsp toasted white sesame seeds
For the Tuna
- 2 Tbsp neutral oil
- ½ lb sashimi-grade yellowfin/ahi tuna
For the Garnish
- ½ lemon
- Korean chili thread (I used mild chili threads)
Japanese Ingredient Substitution: If you want substitutes for Japanese condiments and ingredients, click here.
Instructions
Gather all the ingredients.
Grate the ginger and collect 1 tsp ginger (grated, with juice). Slice 1 green onion/scallion thinly and set aside.
Combine the sauce ingredients in a small bowl: the green onions, the grated ginger, 3 Tbsp ponzu, 2 tsp toasted sesame oil, 1 tsp soy sauce, and 1 tsp toasted white sesame seeds. Set aside.
Heat a nonstick frying pan. When the pan is hot, add 2 Tbsp neutral oil. When the oil is hot, add ½ lb sashimi-grade yellowfin/ahi tuna and sear it 30 seconds on each side.
When all sides are seared, remove from the heat and let it cool. Slice the tuna into ¼-inch (6-mm) pieces. Pour the sauce on the Tuna Tataki and serve with ½ lemon and Korean chili thread.
To Store
You can keep the leftovers in an airtight container and store in the refrigerator for a day.
Nutrition
Nutrition Facts
Tuna Tataki
Amount per Serving
Calories
255
% Daily Value*
Fat
15
g
23
%
Saturated Fat
3
g
19
%
Trans Fat
1
g
Polyunsaturated Fat
6
g
Monounsaturated Fat
4
g
Cholesterol
43
mg
Sodium
381
mg
17
%
Potassium
325
mg
9
%
Carbohydrates
2
g
1
%
Fiber
1
g
4
%
Sugar
1
g
1
%
Protein
27
g
54
%
Vitamin A
2536
IU
51
%
Vitamin C
4
mg
5
%
Calcium
20
mg
2
%
Iron
1
mg
6
%
* Percent Daily Values are based on a 2000 calorie diet.
Author: Namiko Chen
Course: Appetizer
Cuisine: Japanese
Keyword: tuna
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Namiko Chen
I'm Nami, a Japanese home cook based in San Francisco. Have fun exploring the 1000+ classic & modern Japanese recipes I share with step-by-step photos and How-To YouTube videos.
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