Tuna Tataki

Tuna Tataki

Tataki literally means ‘pounded’ but in Japanese cooking it usually refers to meat or fish that’s been lightly seared then thinly sliced, so that it’s just cooked on the outside and still raw on the inside, like this tuna tataki. Some sources claim ‘tataki’ refers to the traditional accompaniment of pounded ginger, others that the meat itself was originally pounded before cooking. Whatever the origin, it’s easy and delicious and the contrast of raw and cooked tuna makes for a striking presentation. For an even lighter searing, use a kitchen torch to just colour the outside of the fish before slicing. Learn the difference between slicing fish for sashimi and for sushi in the video below with master sushi chef Hideo Dekura.

Serves 2 as a starter

Ingredients
  • 1 x 120g piece sashimi-grade tuna, saku cut
  • Pinch salt flakes, crushed
  • Sesame oil, for rolling
  • A few small mizuna or shiso leaves, for serving
  • 1 green onion, finely sliced
  • Ponzu sauce, for serving

Tataki Sauce

  • 1 tablespoon soy sauce
  • 1 tablespoon sake
  • 1 tablespoon mirin
  • 1 clove garlic, crushed
  • ½ teaspoon ginger juice
Method
  1. Remove tuna from the fridge 60 minutes before cooking.
  2. Trim off any membrane and set tuna aside to allow it to come to room temperature.
  3. Make Tataki Sauce: combine all ingredients in a small saucepan over medium heat until just simmering.
  4. Remove from heat, cover and set aside to keep warm.
  5. Preheat a well-seasoned cast iron frying pan or grill plate until very hot.
  6. Roll tuna in oil to coat well; sprinkle with salt.
  7. Place in pan or on grill plate and cook for 30 seconds or so on every side, until well-coloured.
  8. Place in Tataki Sauce immediately, rolling to coat it well.
  9. Set aside for 5 minutes or so, turning occasionally.
  10. Meanwhile, arrange mizuna or shiso leaves on a platter.
  11. Remove tuna from sauce, slice as thinly as possible and arrange on leaves.
  12. Drizzle with a little Tataki Sauce and scatter green onion over the top.
  13. Serve tuna tataki with ponzu sauce and remaining Tataki Sauce on the side for dipping.

Share page on:

How To Slice Fish For Sushi & Sashimi

Join Me Soon

What Our Cooks Say

Melisa (Beacon Hill, NSW)
Melisa (Beacon Hill, NSW)
Read More
We made the pot-sticker dumplings and bang bang chicken from the Chinese class the other night. Once again both exceeded our expectations. My husband keeps saying it’s better than going out to restaurants as the recipes and quality are amazing.
Glennis (Caringbah South, NSW)
Glennis (Caringbah South, NSW)
Read More
The whole Be Inspired experience has helped me love cooking again. I was sick of cooking the same old things - meal time is a lot brighter thanks to you Roberta.
Pam (Cammeray, NSW)
Pam (Cammeray, NSW)
Read More
Your recipes are something I always feel confident offering guests and also reasonable in the time to prepare. We often try your recommended wines and suppliers and enjoy your travel tales too!
Jen (Tamarama, NSW)
Jen (Tamarama, NSW)
Read More
Thank you for stocking our pantry with such authentic Ingredients and quality produce. We really like the flexibility of cooking over a couple of days and changing the order we cook the dishes in when we want to. And I love listening to the themed playlist while cooking.
Katrina (Arncliffe, NSW)
Katrina (Arncliffe, NSW)
Read More
I am absolutely loving Be Inspired! There are ingredients I have never worked with before so having the confidence to try something new is so much fun! The recipes are just amazing and the notes on what can be prep’d beforehand are a great help too. Thank you so much.
Deb (Belconnen, ACT)
Deb (Belconnen, ACT)
Read More
Awesome fun traveling through Emilia-Romagna experiencing first hand some of the produce I've worked with over the last couple of years cooking with Roberta's classes – the family are reaping the benefits now.
Judith (Woronora, NSW)
Judith (Woronora, NSW)
Read More
Food, wine and travel! Three of my favourite things! Be Inspired with Roberta has been a wonderful experience and given me more confidence in the kitchen. I have learnt so much, cooked things I never would have attempted without Roberta’s excellent videos, and used ingredients I have never tried before.
Sandra (Garran, ACT)
Sandra (Garran, ACT)
Read More
I'm a competent cook whose learned so much from Roberta's online cooking classes. The recipes are yummy and Roberta’s video guidance offers so many little tips to improve flavour and organise the flow of preparation. I enjoy her warmth, sense of humour, and ability to giggle at herself when she occasionally messes up.
Previous
Next
Subscribe To My Newsletter & Get A Free Online Italian Cooking Class (RRP $39)