So good, so easy! I make Tuna Tataki when we want something simple but nice. Make sure you use sashimi grade ahi tuna (you can also use salmon). Just sear and drizzle ponzu on top. Here's how ^_^
There are a million ways to enjoy sashimi grade ahi tuna. Eating it plain and simple like sashimi is our go-to. But we also love to to prepare homemade sushi or top with sizzling sesame oil and soy sauce. And of course, we make poke!
We also love making tuna tataki. It's easy, beautiful, and super, super delicious. Make sure you get sashimi grade ahi. Use good ponzu sauce. Enjoy with rice!
Ingredients
Here's what you'll need:
- Fresh ahi tuna - make sure it is sashimi grade
- Ponzu sauce
- Green onions
- Sesame seeds (white and/or black)
Instructions
Let's get cooking!
First prepare the ahi tuna. Remove the ahi from the tray/package. Lightly pat dry. Gently run the blade of knife across the surface of the ahi to clean the ahi. Do this on both sides of the ahi. Set aside.
Add a spoonful of neutral oil (I use avocado oil) to a frying pan. Turn it to medium-high heat. When the oil is hot, add the ahi.
Pan fry one side for 20 seconds. Flip it over and cook the other side 20 seconds.
Then turn the ahi onto the short side and cook 20 seconds. Repeat for the other short side. You want all the sides to have a nice sear, but the inside to be raw.
Remove the ahi from heat and let cool. Then slice the ahi into ¼-inch slices. Make sure to slice against the grain.
Arrange the slice ahi on a plate, with the pieces slightly overlapping. Drizzle the ponzu sauce over the ahi. Top with chopped green onions and the roasted sesame seeds. Eat and enjoy ^_^
FAQ / Tips
You can keep leftovers overnight in the refrigerator (make sure to keep it in a sealed container). Eat it cold/chilled the next day.
Yes! I also make this with salmon, it's tasty. We just call it "salmon tataki."
If I have extra time, I grate fresh ginger and add that to the ponzu sauce. You can also add a splash of soy sauce and sesame oil to the ponzu sauce!
Tuna Tataki Recipe
Tuna Tataki
Ingredients
- ½ pound ahi tuna sashimi grade
- 3 tablespoons ponzu sauce
- 1 stalk green onions finely chopped
- 2 teaspoons roasted sesame seeds white and/or black
Instructions
- First prepare the ahi tuna. Remove the ahi from the tray/package. Lightly pat dry. Gently run the blade of knife across the surface of the ahi to clean the ahi. Do this on both sides of the ahi. Set aside.
- Add a spoonful of neutral oil (I use avocado oil) to a frying pan. Turn it to medium-high heat. When the oil is hot, add the ahi.
- Pan fry one side for 20 seconds. Flip it over and cook the bottom side 20 seconds.
- Then turn the ahi onto the side and cook 20 seconds. Repeat for the other short side. You want all four sides to have a nice sear, but the inside to be raw.
- Remove the ahi from heat and let cool. Then slice the ahi into ¼-inch slices. Make sure to slice against the grain.
- Arrange the slice ahi on a plate, with the pieces slightly overlapping. Drizzle the ponzu sauce over the ahi. Top with chopped green onions and the roasted sesame seeds. Eat and enjoy ^_^
Mahalo for Reading!