Seared Tuna Tataki Recipe (With Sesame And Soy Dressing) (2024)

FAQs

What is tataki sauce made of? ›

For the sauce there are several variations for the tuna tataki recipe. The most common sauce is simple citrus-based soy sauce with shiso leaves, green onion, and grated ginger/garlic/daikon.

Place your tuna tataki slices over a bed of white rice and drizzle some of that freakin' delicious sauce. You could also place your tuna atop a bed of fresh greens or serve with a side of green beans or edamame.

Season them with salt and pepper. Roll the tuna steaks in sesame seeds until both sides are thoroughly coated. Heat about a tablespoon of oil in a saute pan on high until the oil is extremely hot and just about to smoke. Place the tuna steaks in the pan and sear for about 30 seconds to 1 1/2 minutes on each side.

Tataki vs Ahi Tuna

Ahi tuna is a type of sashimi that is made from bigeye tuna and is served by lightly searing the outside of the fish like tataki. Hence it leaves the inside of the meat tender and downright raw. And the name “ahi tuna” not only refers to a type of sashimi that is made using the bigeye tuna.

Tamari and tahini have many more differences than they do similarities. Whereas Tamari comes completely from soybeans, tahini is made purely from sesame seeds. Unlike Tamari, tahini involves no fermentation. Instead, it is produced by grinding sesame seeds into a spreadable paste.

Tataki, meaning "hit" or "pounded" in Japanese, has a fascinating origin. In ancient times, hunters would sear game meat quickly over an open flame to enhance its flavor. This technique not only ensured a delightful sensory experience but also helped preserve the meat.

The term sashimi grade, or sushi grade, means the fish has been frozen long enough, and at a cool enough temperature, to destroy any parasites that might be present. It's for that reason our tuna tataki can be thawed, sliced, flavoured and enjoyed as is.

You can eat seared ahi warm, at room temperature, or chilled. I recommend serving the fish within 8 hours of when it was seared. I typically add a sprinkle of green onions and cilantro over my tuna. Other great toppings include sliced avocado or minced jalapeno.

A dish best served hot... or cold!

Peanut oil adds great flavor. The goal here is to get a nice golden crust on all sides without cooking the ahi tuna all the way through. HOT PAN is key. Basically, the pan needs to be hot enough to get the crust golden in 60-90 seconds, otherwise you'll likely overcook the inside of the fish.

What are the best spices for tuna? ›

Best Organic Individual Spices for Making Tuna

Use smoked paprika for a more grilled flavor. Organic Black Malabar Pepper: A classic pairing for a simple seared tuna steak. Organic coriander Powder: Offers a lemony, floral note, excellent for an exotic twist.

How to Serve Tuna Tataki. Our Sesame-Crusted Tuna Tataki can be served on its own as a light lunch or served in smaller portions as an appetizer. It's delicious accompanied by sliced avocado or a simple cucumber salad.

Tataki is a Japanese preparation whereby red meat, fish or even tofu is seasoned, seared at a scorching temperature and rapidly cooled down to leave the centre as rare or untouched as possible – for this reason you should use the best quality meat or fish you can afford.

Looking for a quick answer? The best side dishes to serve with seared tuna are grilled asparagus, mango salsa, quinoa salad, garlic mashed potatoes, bok choy, cucumber salad, edamame ,sauteed spinach with garlic, risotto, and roasted vegetables.

What is tzatziki? Tzatziki is a salted yogurt and cucumber dip that's made of strained yogurt, shredded cucumber, olive oil, garlic, lemon juice, salt, and herbs. Authentic Greek tzatziki is most often made with sheep or goat yogurt, but my tzatziki recipe calls for regular full-fat Greek yogurt.

Teriyaki sauce is made using a combination of soy sauce, mirin (a sweet cooking sake), and sugar. While it can be made with just soy sauce and sugar, the addition of mirin adds a beautiful luster to the sauce and mimics that restaurant quality feel. It's sweet, tangy, and a little sticky.

In the mortar, combine garlic and salt and grind until it becomes a smooth paste. Work oil into paste 1 teaspoon at a time. After adding 1 tablespoon oil, work in a few drops of lemon juice. Repeat until all the oil, lemon juice, and water have been incorporated.