Tuna Tataki with Ponzu Glaze
Tuna Tataki with Ponzu Glaze
Ingredients
For the Tuna
- 1 pound sushi-grade tuna loin, skin removed
- 2 tablespoons black sesame seeds
- 2 tablespoons white sesame seeds
- 1 tablespoon olive oil
- 1/2 teaspoon kosher salt
- 1/4 teaspoon freshly ground black pepper
For the Ponzu Glaze
- 1/2 cup soy sauce
- 1/4 cup fresh lemon juice
- 2 tablespoons rice vinegar
- 2 tablespoons mirin
- 1 teaspoon granulated sugar
- 1 teaspoon fresh ginger, grated
- 1 clove garlic, minced
For Garnish
- 2 green onions, thinly sliced, white and green parts
- 1/2 cup Daikon radish, julienned or very thinly sliced
Instructions
- 1
Prepare the Ponzu Glaze: In a small bowl, whisk together the soy sauce, fresh lemon juice, rice vinegar, mirin, granulated sugar, grated fresh ginger, and minced garlic. Stir until the sugar is fully dissolved. Set aside.
⏱️ 5 min - 2
Prepare the Tuna: Pat the sushi-grade tuna loin thoroughly dry with paper towels. Season all sides evenly with kosher salt and freshly ground black pepper. On a shallow plate, combine the black sesame seeds and white sesame seeds. Roll the tuna loin in the sesame seed mixture, pressing gently to ensure an even and thick coating on all sides.
⏱️ 5 min - 3
Sear the Tuna: Heat the olive oil in a large, heavy-bottomed skillet or cast-iron pan over high heat until it shimmers and just begins to smoke. Carefully place the sesame-crusted tuna loin in the hot pan. Sear each side for 30 to 45 seconds, developing a golden-brown crust while keeping the inside rare. Use tongs to turn the tuna, ensuring all four sides are seared.
⏱️ 2 min•🌡️ High heat - 4
Chill and Slice: Immediately transfer the seared tuna loin to a plate lined with paper towels to absorb any excess oil, then place it in the refrigerator or an ice bath for 10 minutes to stop the cooking process and firm it up. Once chilled, use a very sharp knife to slice the tuna into thin, 1/4-inch thick pieces.
⏱️ 13 min•🌡️ Refrigerated - 5
Assemble and Serve: Arrange the sliced tuna tataki on a serving platter. Drizzle generously with the prepared ponzu glaze. Garnish with thinly sliced green onions and julienned Daikon radish. Serve immediately.
⏱️ 2 min
Kitchen Tools
Nutrition Facts (per serving)
Tuna Tataki with Ponzu Glaze
Ingredients
For the Tuna
- 1 pound sushi-grade tuna loin, skin removed
- 2 tablespoons black sesame seeds
- 2 tablespoons white sesame seeds
- 1 tablespoon olive oil
- 1/2 teaspoon kosher salt
- 1/4 teaspoon freshly ground black pepper
For the Ponzu Glaze
- 1/2 cup soy sauce
- 1/4 cup fresh lemon juice
- 2 tablespoons rice vinegar
- 2 tablespoons mirin
- 1 teaspoon granulated sugar
- 1 teaspoon fresh ginger, grated
- 1 clove garlic, minced
For Garnish
- 2 green onions, thinly sliced, white and green parts
- 1/2 cup Daikon radish, julienned or very thinly sliced
Instructions
- 1
Prepare the Ponzu Glaze: In a small bowl, whisk together the soy sauce, fresh lemon juice, rice vinegar, mirin, granulated sugar, grated fresh ginger, and minced garlic. Stir until the sugar is fully dissolved. Set aside.
⏱️ 5 min - 2
Prepare the Tuna: Pat the sushi-grade tuna loin thoroughly dry with paper towels. Season all sides evenly with kosher salt and freshly ground black pepper. On a shallow plate, combine the black sesame seeds and white sesame seeds. Roll the tuna loin in the sesame seed mixture, pressing gently to ensure an even and thick coating on all sides.
⏱️ 5 min - 3
Sear the Tuna: Heat the olive oil in a large, heavy-bottomed skillet or cast-iron pan over high heat until it shimmers and just begins to smoke. Carefully place the sesame-crusted tuna loin in the hot pan. Sear each side for 30 to 45 seconds, developing a golden-brown crust while keeping the inside rare. Use tongs to turn the tuna, ensuring all four sides are seared.
⏱️ 2 min•🌡️ High heat - 4
Chill and Slice: Immediately transfer the seared tuna loin to a plate lined with paper towels to absorb any excess oil, then place it in the refrigerator or an ice bath for 10 minutes to stop the cooking process and firm it up. Once chilled, use a very sharp knife to slice the tuna into thin, 1/4-inch thick pieces.
⏱️ 13 min•🌡️ Refrigerated - 5
Assemble and Serve: Arrange the sliced tuna tataki on a serving platter. Drizzle generously with the prepared ponzu glaze. Garnish with thinly sliced green onions and julienned Daikon radish. Serve immediately.
⏱️ 2 min