Tuna Tataki
By Andrew Zimmern
STOP with the tuna tartare! Try tuna tataki (a.k.a. the dish you all have been sleeping on).
It starts with beautiful, sustainable, fresh tuna from your local seafood store. Impress your friends with some responsibly sourced seafood magic. Whenever shopping for seafood of any type always do so responsibly and sustainably!
And grab your copy of The Blue Food Cookbook by Barton Seaver and yours truly, in collaboration with Fed by Blue.
Tuna Tataki
Ingredients
For the tuna:
- 1 pound sushi-grade tuna loin (center cut, block style)
- 1 tablespoon neutral oil (grapeseed or canola)
For the sauce:
- 3 tablespoons soy sauce
- 1 tablespoon chili crisp (with some of its oil)
- 1 tablespoon lemon juice (freshly squeezed)
- 1 teaspoon toasted sesame oil
- 1 teaspoon freshly grated ginger
To garnish (optional):
- Thinly sliced scallions
- Toasted sesame seeds
- Shaved radish or daikon
Instructions
Make the sauce: In a small bowl, whisk together soy sauce, chili crisp, lemon juice, sesame oil, and grated ginger until combined. Set aside so the flavors meld.
Prepare the tuna: Pat the tuna dry with paper towels. Coat in toasted sesame seeds.
Heat a heavy skillet (cast iron works best) over high heat. Add the neutral oil. Once shimmering hot, sear the tuna for about 45 seconds per side. The goal is a crisp, smoky exterior while keeping the interior nearly raw. Immediately transfer to a cutting board. Let rest for 1–2 minutes.
Slice: With a very sharp knife, slice the tuna crosswise into thin pieces (about ¼-inch thick).
Assemble: Arrange the slices on a chilled plate in a fan or overlapping row. Spoon some of the sauce over the tuna, and serve the rest on the side for dipping. Garnish with scallions, sesame seeds, and/or radish, if using.
