Tuna tataki (キハダ鮪のたたき) is a sashimi-grade yellowfin or ahi tuna that’s lightly seared and served rare with a citrus-based soy sauce. This dish is quick to make in just 10 minutes using a straightforward cooking technique in Japanese cuisine. This lean protein makes a light yet flavorful appetizer to start a meal. You could also serve it as the main dish for a light lunch or in an entree salad. Let me walk you through this easy preparation in my Tuna Tataki recipe.
What is Tataki?
You may wonder what tataki (たたき) means in Japanese. The literal translation is “pounded.” There are a few theories about the name’s origin based on different ways to prepare the fish (or meat) in Japanese cooking. The first method is lightly searing over a hot flame or in a pan and briefly marinating in a citrus-based sauce. With this method, you gently use your fingers to “pound” the fish with marinade. The other theory comes from pounding the fish with a knife when you sprinkle it with salt before cooking or when you sprinkle it with grated ginger or green onions to enhance the flavor.
Ginger Ponzu Sauce for Tuna Tataki
There are several variations for the sauce for tuna tataki. In this recipe, I use the most common one. It’s a simple ginger ponzu sauce with green onion, grated ginger, ponzu, sesame oil, and soy sauce.
Ingredients You’ll Need
neutral oil sashimi-grade yellowfin/ahi tuna lemon – for garnish Korean chili thread – I used mild chili threads
Sauce
green onion/scallion – chopped grated ginger – plus the juice ponzu – an all-purpose, citrus soy sauce condiment; store-bought or make my Homemade Ponzu recipe toasted sesame oil soy sauce toasted white sesame seeds
How To Make Tuna Tataki
I hope you enjoy making my Tuna Tataki recipe!
Other Tuna Recipes You’ll Love
Tuna Poke Tekka Don (Easy Tuna Bowl) Avocado and Negitoro Donburi Spicy Tuna Spicy Tuna Rolls
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