Tuna tataki is a light Japanese dish made with fresh tuna loin, quickly seared on a hot pan and served sliced and pink. Since the tuna steak is seared briefly and served rare, it's best to use the freshest sashimi-grade tuna. The grilled tuna steak is often coated in sesame seeds and served with a simple salad as garnish. There are various methods for coating the tuna with sesame seeds—some prefer just a touch of salt, but we find that a mix of mirin, soy, and honey makes the seeds stick better and adds a delightful contrast to the nutty flavour. Serve over rice or a side of french fries for a more substantial meal.
Ingredients for 4:
- 4x 100g sashimi-grade tuna loin
- 2 tablespoons white sesame seeds
- 2 tablespoons black sesame seeds
- 25ml soy sauce
- ½ tablespoon sesame oil
- ½ tablespoon mirin
- ½ tablespoon honey
- 2 tablespoons canola oil (olive oil works too)
For the ginger ponzu (soy-citrus) sauce:
- 1 tablespoon soy sauce
- 1 tablespoon orange juice
- ½ tablespoon lemon juice
- ½ teaspoon mirin
- ¼ teaspoon freshly grated ginger
Method:
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Pat the tuna dry with a kitchen towel or paper towel.
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In a small bowl, mix together the soy sauce, sesame oil, mirin, and honey. In a separate small bowl, combine the black and white sesame seeds.
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Spread half of the sesame seed mixture out on a plate. Coat the tuna steaks evenly with the soy sauce mixture on all sides. Then lay each tuna steak on the sesame seeds and press down gently to coat. Sprinkle the remaining sesame seed mixture on top and pat to ensure the seeds stick, making sure the sides are also coated.
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Heat a cast-iron pan to high heat. Once the pan starts smoking, add 2 tablespoons of olive oil and heat until shimmering and piping hot.
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Using cooking tongs, carefully place the tuna steaks in the pan. Sear for 45-60 seconds on one side, without moving, until the bottom is golden brown and the steak releases easily from the pan. Flip and sear the opposite side for another 45-60 seconds. Then use the tongs to hold the steaks and sear the edges for a few seconds each.
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Once seared, transfer the tuna to a cutting board. No need to let it rest, as we want its centre to stay rare. Slice thinly and serve over green salad, slaw, or sushi rice, accompanied by the ginger ponzu sauce or a sauce of your choice.
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Enjoy with pickled ginger or wasabi on the side for extra flavour!
