Tuna Tataki

This Tuna Tataki is a Japanese dish that you can make at home so easily. It’s a wonderful combination of delicately seared tuna and a yuzu citrus ponzu sauce to dip in or drench it in. This tuna recipe is a great appetizer, a perfect bento box add on and a great way to satisfy your sushi cravings!

Where do we start. Quality raw Ahi tuna recipes have as special place in our heart, and on our website! Starting off with our viral Tuna Tartare, Tuna Crudo, Tuna Wrap, Tuna Ceviche, Tuna Carpaccio, Ahi Tuna Salad, Tuna Steak Recipe and Tuna Wrap.

Each is UNIQUELY delicious, tasty and so different in terms of flavor profile and texture. However, the common thing is they’re each SO good! Today’s Tataki recipe is slightly different, similar to our Beef Tataki. The process is adapted from a Japanese cooking technique which has made its way to many recipes.

Tuna Tataki is perfect for dinner parties, a light lunch, date night, high protein appetizer option, and restaurant style entertaining at home!

What is Tuna Tataki

Tuna Tataki is a Japanese dish made by briefly searing sushi grade tuna over high heat, leaving the center rare. It is sliced thinly and served with ponzu sauce, citrus, and fresh garnishes.

The sauce, usually made using Yuzu, a unique Japanese citrus fruit. Since fresh Yuzu is so hard to find in the US and Canada, we opt for a combo of lemon and orange juices combined. This sauce which is called Ponzu sauce, is a combination of many things. Citrus, soy, ginger and garlic. You can also find ginger ponzu sauce ready at many asian stores.

Finished with some green onions and sesame seeds, this is a perfect match with the Ahi tuna. Unlike sashimi (fully raw) or Tuna steak (fully cooked), tuna tataki has a blend of both. A lightly charred exterior with a raw, cool center, served over bright citrus sauce and garnished with scallions or radish.

The word Tataki itself translated into “pounded” which is how the sauce gets pounded into the fish after searing. So while Tuna is a famous protein for this dish, you’ll find Beef Tataki, salmon and many other variations.

Is tuna Tataki raw or cooked?

Tuna tataki is both. The outside has a quick sear at a very high heat super quick while the inside remains raw, sashimi like. This beautiful contrasts is what separated a tataki from a sashimi and a seared tuna.

Why You’ll Love Tuna Tataki

• Restaurant quality meal at home
• Minimal cooking required
• High in protein
• Light yet deeply flavorful
• Quick to prepare
• Elegant but approachable
• Naturally gluten-free (depending on sauce)
• Perfect balance of smoky, bright and fresh

Ingredients You Need

• Ahi Tuna. We use Saku Ahi tuna, which is like the center block and so it’s an absolute dream cut for raw tuna recipe.
• Citrus. While classically made with yuzu fruit, you can substitute a combo of lime, lemon juice, orange and grapefruit to achieve a similar taste. Today we’ve used lime and orange only.
• Fresh Flavors. Grated ginger, garlic and scallions and the main fresh flavors used here. You can add a pinch of cilantro.
• Soy Sauce. The hero contrast in the sauce with the sweet and tangy citrus.
• Sweeteners. You can use brown sugar, white sugar, or honey.
• Sesame. A combo of white and black sesame seeds for garnish and crunch and a touch of sesame oil in the sauce if you like that flavor.
• Pepper. You won’t need salt as the soy sauce is salty, however pepper is a must.

How to Make Tuna Tataki

1. Begin by salting you ahi tuna on both sides with sea salt.
   
2. Use a neutral oil and a hot skillet, then add in the fish.
   
3. You want to sear it for less than a minute on each side so it develops a cooked crust but still is raw on the inside.
4. Remove the fish and let it cool.
   
5. In the meantime, prepare the sauce. Either on the serving plate or using a small bowl.
   
6. On the serving plate, add all the sauce ingredients together and mix well.
   
7. Take the slightly cooled tuna and place it on a cutting board. Use a very sharp knife to slice against the grain about 1/4 th of an inch thick slices.
8. Arrange it over the sauce in the serving plate.
9. Alternatively you can keep the sauce separate and drizzle it generously over the tuna.
   
10. Serve it along some sliced avocado, some greens and garnish with sesame seeds.
11. The perfect appetizer plate!

Tuna Tataki Recipe Tips

1. Use quality Ahi Tuna, sushi grade. If you can find the saku block like we did here, it’s highly recommended! We used it in our Tuna Carpaccio, Tuna Crudo and it’s the best cut if you can find it.
2. Yuzu is a Japanese citrus which blends orange, grapefruit and lemon all in one fruit. If you can’t access fresh yuzu or fresh juice, then use a blend of those citruses to achieve the same taste. It’s the citrus of choice for ponzu sauce.
3. Make the ponzu sauce up to 1 day in advance and store it in the fridge in an air tight container.
4. It’s best to pour the sauce at the bottom of the serving plate or bowl and then arrange the fish right ontop. This helps the fish soak up some of that wonderful sauce.
5. Feel free to add some spice to the sauce, we just used the classic ponzu style flavors.
6. When cooking the tuna, always use a neutral oil with a high smoking point.
7. Prehet the skillet really well before adding in the fish, it needs to sear real quick on high heat.
8. Don’t over cook the tuna! Undercook it if you should, but avoid overcooking.
9. Depending on the thickness of your fish, usually less than a minute is enough per side of searing.
10. The Tuna tatki once assembled, is best served within 2 hours.
11. If you have leftovers, turn them into an Ahi Tuna Salad or a Sushi Bake or even Sushi Burrito.

Tuna Tataki Variations

• Sesame Crusted Tuna Tataki: Coat tuna in sesame seeds before searing similar to our Seared Ahi Tuna
• Spicy Tuna Tataki: Drizzle chili oil or serve with spicy ponzu.
• Garlic Soy Tuna Tataki: Add grated garlic to sauce.
• Citrus Tataki: Use yuzu, lime, and orange zest.
• Tataki Salad Bowl:Serve over greens with ponzu vinaigrette, or make it a bowl similar to our Sushi Bowl.
• Tuna Tataki with Avocado: Plate slices over avocado for richness.

How to Properly Sear Tuna?

Pat dry the tuna before searing it. Season it minimally using a dry spice. Then you’ll need to have a preheated skillet with neutral tasting oil. Sear the fish for less than a minute per side. Avoid overcoking it. Let the tuna rest before slicing. Use a super sharp knife to easily slice the fish.

What type of tuna is best for tuna tataki?

• Ahi (yellowfin tuna) – most common, balanced flavor
• Bluefin tuna – richer, fattier, premium option
• Bigeye tuna – similar to bluefin, slightly leaner

The tuna should always be sashimi grade or sushi grade, meaning it’s safe to eat raw when properly handled.

Choosing the Right Tuna

Chose the options below and avoid previously frozen grocery tuna (unless labeled sushi grade). Also avoid dull colored fish, or any fish with a strong odor. Instead opt for bright ruby red color fish with a firm texture and fresh ocean smell.

Is tuna tataki safe to eat?

It’s safe for most people when when made with sashimi grade tuna and handled correctly. These include buyig sushi grade tuna for a fishmonger and keeping it cold until cooking . Then searing right before cooking and serving it the same day.

Some people may still find it unsafe, depending on thei health condition and some medications. It’s best to consult a professional if you’re in doubt.

What does tuna tataki taste like?

Tuna tataki has a clean, delicate flavor with a lightly smoky, savory crust from searing. The texture is buttery, tender with a chewy center. It has bright acidic notes from citrus or vinega with umami depth from soy sauce or ponzu.

How is tuna tataki different from sashimi?

The key difference is heat or sear. Sashimi is completely raw, no cooking while Tataki has a lightly seared exterior, raw interior

Tataki also typically includes a sauce or marinade, while sashimi is often served plain with soy sauce and wasabi on the side. Maybe a Spicy Mayo.

How is tuna tataki different from seared tuna steak?

Tuna tataki is seared for just seconds, not minutes. It’s usually sliced super thin and served with light acidic sauces. The Seared Ahi Tuna or Tuna Steak Recipe is cooked for a bit longer and sliced thicker. They can be served as a main dish, with a sauce or not, even made into a Ahi Tuna Salad and more!

Is tuna tataki healthy?

Yes! It’s a nutrient dense dish high in lean protein and omega-3, while low in carbs.

Should tuna tataki be marinated?

Traditionally, tuna tataki is not heavily marinated before searing. Instead, the sauce is poured after searing so the tuna can infuse far more and better while keeping the texture intact.

Can tuna tataki be served cold?

Yes! You can even chill it in the fridge for 1 hour to enhance firmness and presentation while keeping the center raw.

What is the best cut thickness for tuna tataki?

For best results, start with a thick, even block of tuna and slice into ¼–½ inch pieces after searing.

Is tuna tataki gluten-free?

The tuna itself is naturally gluten-free. However, soy sauce and ponzu may contain wheat. Make sure you read the labels and select gluten free soy sauce and citrus sauces.

What are common mistakes when making tuna tataki at home?

Top mistakes that affect quality and should be avoided are:

• Overcooking the tuna
• Using non sashimi grade fish
• Pan not hot enough for searing
• Slicing before resting the tuna
• Overloading with sauce

How should tuna tataki be stored?

Tuna tataki is best eaten immediately. This optimal for freshness , taste and texture. If you must store it, then cover it in the fridge for maximum of 24 hours. Avoid freezing the tuna as it’s not recommended.

Why is my tuna gray inside?

It was over seared.

Why didn’t I get a crust?

Pan wasn’t hot enough or tuna wasn’t dry.

Why is it watery when sliced?

Fish wasn’t patted dry.

Why does it taste bland?

Needs more acid or finishing salt.

Tuna Recipes

Crudo
Best Tuna Salad Recipe with Olive Oil Dressing
Carpaccio
Tuna Tartare
Wrap
Tuna Ceviche
 Sandwich
Tuna Steak Recipe
Poke Bowl
Ahi Tuna Salad

5 from 7 votes

Print

Tuna Tataki

This Tuna Tataki is a Japanese dish that you can make at home so easily. It's a wonderful combination of delicately seared tuna and a yuzu citrus ponzu sauce to dip in or drench it in. This tuna recipe is a great appetizer, a perfect bento box add on and a great way to satisfy your sushi cravings! 

Course Appetizer, side

Cuisine Asian, Japanese

Keyword Tataki, Tataki recipes, tuna recipes, Tuna tataki, tuna tataki recipe

Prep Time 10 minutes

Cook Time 2 minutes

Servings 4

Calories 303 kcal

Author Mahy

Ingredients

Tuna

• 2 Ahi Tuna steak Saku is best
• 1/4 teaspoon salt

Ponzu Sauce

• 1 teaspoon ginger grated
• 1 teaspoon garlic grated
• 1 Tablepsoon scallions minced
• 1 teaspoon lime juice
• 1 1/2 teaspoon orange juice
• 1/2 teaspoon garpefuit juice or use more orange
• 2 tablespoons soy sauce
• 1 tabelsoons brown sugar or white
• 1 teaspoon sesame oil

To serve

• 2 avocados sliced
• 1 cup greens

Instructions

1. Begin by salting you ahi tuna on both sides with sea salt.
   
2. Use a neutral oil and a hot skillet, then add in the fish.
   
3. You want to sear it for less than a minute on each side so it develops a cooked crust but still is raw on the inside.
   
4. Remove the fish and let it cool.
5. In the meantime, prepare the sauce.
   
6. On the serving plate, add all the sauce ingredients together and mix well.
   
7. Take the slightly cooled tuna and slice in against the grain about 1/4 th of an inch thick slices.
   
8. Arrange it over the sauce in the serving plate.
9. Serve it along some sliced avocado, some greens and garnish with sesame seeds.
   
10. The perfect appetizer plate!

Recipe Video

Recipe Notes

Tuna Tataki Recipe Tips

1. Use quality Ahi Tuna, sushi grade. If you can find the saku block like we did here, it's highly recommended! We used it in our Tuna Carpaccio, Tuna Crudo and it's the best cut if you can find it.
2. Yuzu is a Japanese citrus which blends orange, grapefruit and lemon all in one fruit. If you can't access fresh yuzu or fresh juice, then use a blend of those citruses to achieve the same taste. It's the citrus of choice for ponzu sauce.
3. Make the ponzu sauce up to 1 day in advance and store it in the fridge in an air tight container.
4. It's best to pour the sauce at the bottom of the serving plate or bowl and then arrange the fish right ontop. This helps the fish soak up some of that wonderful sauce.
5. Feel free to add some spice to the sauce, we just used the classic ponzu style flavors.
6. When cooking the tuna, always use a neutral oil with a high smoking point.
7. Prehet the skillet really well before adding in the fish, it needs to sear real quick on high heat.
8. Don't over cook the tuna! Undercook it if you should, but avoid overcooking.
9. Depending on the thickness of your fish, usually less than a minute is enough per side of searing.
10. The Tuna tatki once assembled, is best served within 2 hours.
11. If you have leftovers, turn them into an Ahi Tuna Salad or a Sushi Bake or even Sushi Burrito.

Tuna Tataki Variations

• Sesame Crusted Tuna Tataki: Coat tuna in sesame seeds before searing similar to our Seared Ahi Tuna
• Spicy Tuna Tataki: Drizzle chili oil or serve with spicy ponzu.
• Garlic Soy Tuna Tataki: Add grated garlic to sauce.
• Citrus Tataki: Use yuzu, lime, and orange zest.
• Tataki Salad Bowl:Serve over greens with ponzu vinaigrette, or make it a bowl similar to our Sushi Bowl.
• Tuna Tataki with Avocado: Plate slices over avocado for richness.

How to Properly Sear Tuna?

Pat dry the tuna before searing it. Season it minimally using a dry spice. Then you'll need to have a preheated skillet with neutral tasting oil. Sear the fish for less than a minute per side. Avoid overcoking it. Let the tuna rest before slicing. Use a super sharp knife to easily slice the fish.

What type of tuna is best for tuna tataki?

• Ahi (yellowfin tuna) – most common, balanced flavor
• Bluefin tuna – richer, fattier, premium option
• Bigeye tuna – similar to bluefin, slightly leaner

The tuna should always be sashimi grade or sushi grade, meaning it’s safe to eat raw when properly handled.

Choosing the Right Tuna

Chose the options below and avoid previously frozen grocery tuna (unless labeled sushi grade). Also avoid dull colored fish, or any fish with a strong odor. Instead opt for bright ruby red color fish with a firm texture and fresh ocean smell.

Is tuna tataki safe to eat?

It's safe for most people when when made with sashimi grade tuna and handled correctly. These include buyig sushi grade tuna for a fishmonger and keeping it cold until cooking . Then searing right before cooking and serving it the same day.

Some people may still find it unsafe, depending on thei health condition and some medications. It's best to consult a professional if you're in doubt.

What does tuna tataki taste like?

Tuna tataki has a clean, delicate flavor with a lightly smoky, savory crust from searing. The texture is buttery, tender with a chewy center. It has bright acidic notes from citrus or vinega with umami depth from soy sauce or ponzu.

How is tuna tataki different from sashimi?

The key difference is heat or sear. Sashimi is completely raw, no cooking while Tataki has a lightly seared exterior, raw interior

Tataki also typically includes a sauce or marinade, while sashimi is often served plain with soy sauce and wasabi on the side. Maybe a Spicy Mayo.

How is tuna tataki different from seared tuna steak?

Tuna tataki is seared for just seconds, not minutes. It's usually sliced super thin and served with light acidic sauces. The Seared Ahi Tuna or Tuna Steak Recipe is cooked for a bit longer and sliced thicker. They can be served as a main dish, with a sauce or not, even made into a Ahi Tuna Salad and more!

Is tuna tataki healthy?

Yes! It's a nutrient dense dish high in lean protein and omega-3, while low in carbs.

Should tuna tataki be marinated?

Traditionally, tuna tataki is not heavily marinated before searing. Instead, the sauce is poured after searing so the tuna can infuse far more and better while keeping the texture intact.

Can tuna tataki be served cold?

Yes! You can even chill it in the fridge for 1 hour to enhance firmness and presentation while keeping the center raw.

What is the best cut thickness for tuna tataki?

For best results, start with a thick, even block of tuna and slice into ¼–½ inch pieces after searing.

Is tuna tataki gluten-free?

The tuna itself is naturally gluten-free. However, soy sauce and ponzu may contain wheat. Make sure you read the labels and select gluten free soy sauce and citrus sauces.

What are common mistakes when making tuna tataki at home?

Top mistakes that affect quality and should be avoided are:

• Overcooking the tuna
• Using non sashimi grade fish
• Pan not hot enough for searing
• Slicing before resting the tuna
• Overloading with sauce

How should tuna tataki be stored?

Tuna tataki is best eaten immediately. This optimal for freshness , taste and texture. If you must store it, then cover it in the fridge for maximum of 24 hours. Avoid freezing the tuna as it's not recommended.

Why is my tuna gray inside?

It was over seared.

Why didn’t I get a crust?

Pan wasn’t hot enough or tuna wasn’t dry.

Why is it watery when sliced?

Fish wasn’t patted dry.

Why does it taste bland?

Needs more acid or finishing salt.

 

Nutrition Facts

Tuna Tataki

Amount Per Serving

Calories 303 Calories from Fat 180

% Daily Value*

Fat 20g31%

Saturated Fat 3g19%

Polyunsaturated Fat 3g

Monounsaturated Fat 12g

Cholesterol 32mg11%

Sodium 691mg30%

Potassium 751mg21%

Carbohydrates 10g3%

Fiber 7g29%

Sugar 1g1%

Protein 23g46%

Vitamin A 2124IU42%

Vitamin C 14mg17%

Calcium 24mg2%

Iron 2mg11%

* Percent Daily Values are based on a 2000 calorie diet.

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