Best 5 Tuna Tataki Recipes

TUNA TATAKI

Steps:

• On a shallow plate, mix together the ginger, sesame seeds, and cracked black pepper. Season the tuna with salt.
• Make 1/2-inch deep slices in the tuna, every 1/4- to 1/2-inch or so to make it easier to slice at the end. Roll the tuna in the ginger mixture, pressing lightly so the mixture sticks to the tuna.
• Place a saute pan over high heat. Add the oil and sear the tuna on all sides, about 30 seconds per side. Remove the tuna from the pan and set aside. Deglaze the pan with lime juice. Pour the lime juice over the tuna.
• In a bowl combine the avocado, greens, red onion, and tomato. Toss with some of the Ginger Sauce. Slice the tuna, following the incisions made earlier. Place some of the dressed greens on 4 plates. Top with sliced tuna and drizzle with some more of the Ginger Sauce.
• In a small bowl, combine the shallot, ginger, a few grinds pepper, soy sauce, and lime juice. Slowly whisk in the olive oil and set aside. When ready to serve, whisk thoroughly to combine.

SESAME-CRUSTED TUNA TATAKI

Steps:

• For the fried shallots: Heat 1/2 inch oil in a small skillet over medium; attach a deep-fat thermometer to skillet. When oil shimmers and reaches 320 degrees, carefully add half of shallots. Cook, stirring occasionally with a fork, until shallots are just golden and bubbles stop forming rapidly around them, 2 to 3 minutes. (They will darken and crisp as they cool; do not let darken in oil, or they will taste bitter.) Transfer to paper towels, season with salt, and let stand until cool and crisp. Repeat with remaining shallots.
• For the fried shallots: Heat 1/2 inch oil in a small skillet over medium; attach a deep-fat thermometer to skillet. When oil shimmers and reaches 320 degrees, carefully add half of shallots. Cook, stirring occasionally with a fork, until shallots are just golden and bubbles stop forming rapidly around them, 2 to 3 minutes. (They will darken and crisp as they cool; do not let darken in oil, or they will taste bitter.) Transfer to paper towels, season with salt, and let stand until cool and crisp. Repeat with remaining shallots.
• For the tuna: Pat fish dry. In a small bowl, combine 1 teaspoon kosher salt, 1/2 teaspoon pepper, and sesame seeds. Sprinkle mixture evenly over fish, patting with fingers to adhere; let stand 5 minutes.
• Heat a heavy-bottomed skillet (preferably cast iron) over medium-high until very hot and wisps of smoke are visible, 2 to 3 minutes. Add tuna and cook, undisturbed, until bottom is golden brown and releases easily from skillet and fish is opaque about 1/4 inch up sides, about 1 minute. Flip fish and cook on second side about 1 minute more. Transfer to a cutting board; let stand a few minutes.
• Meanwhile, whisk together soy sauce, vinegar, oil, and ginger for vinaigrette. Slice fish into scant 1/4-inch-thick pieces. Arrange on a platter for sharing or on 4 individual salad plates. To serve, drizzle vinaigrette evenly over fish and sprinkle with shiso, shallots, bonito, and flaky salt.

TUNA TATAKI

Steps:

• SAUCE in a small bowl, combine the shallot, ginger, a few grinds pepper, soy sauce, and lime juice. slowly whisk in the olive oil and set aside. whisk thoroughly to serve. Tuna: on a shallow plate, mix together the ginger, sesame seeds, and cracked black pepper. Season the tuna with salt. Make 1/2 inch deep slices in the tuna, every 1/4 to 1/2" to make it easier to slice at the end. Roll the tuna in the ginger mixture, pressing lighly so the mixture sticks to the tuna Place a saute pan over high heat. Add the oil and sear the tuna on all sides, about 30 seconds per side. Remvoe the tuna from the pan and set aside. Deglaze the pan with lime juice. Pour the lime juice over the tuna. In a bowl combine the avocado, greens, red onion, and tomato. Toss with some of the ginger sauce. Slice the tuna, following the incisions made earlier. Place some of the dressed greens on 4 plates. top with the sliced tuna nd drizzle with some more of the ginger sauce

TESQUE-SEARED AHI TUNA TATAKI TOSTADITAS

Steps:

• On a serving platter, arrange tortillas and sprinkle with romaine. Place 1 tablespoon of Guacamole on each tortilla. Slice ahi tuna into 1/8-inch thick slices and lay on top of Guacamole (3 slices per halved tortilla.) Sprinkle Pico de Gallo over platter and dress with Avocado and Chipotle Cremas (a squeeze bottle works best). Garnish with lime slices, cilantro sprigs, or julienned red and yellow peppers, if desired.
• Mash avocados with a fork, leaving somewhat chunky. Add other ingredients, 1 at a time, stirring gently. Season with hot sauce, salt, and pepper, to taste. Serve immediately.
• Stir all ingredients together. Season with salt and pepper, to taste. Rub gently onto all sides of ahi tuna.
• Toss all ingredients in a large bowl until well mixed. Season with salt and pepper, to taste.
• Blend all ingredients in food processor until smooth and creamy. Season with hot sauce, salt, and pepper, to taste. Refrigerate until ready to serve.
• Blend all ingredients in food processor until smooth and creamy. Season with hot sauce, salt, and pepper, to taste. Refrigerate until ready to serve.

FIVE SPICE TUNA TATAKI

Steps:

• Heat a small nonstick skillet over high heat. Sear tuna each side, remove from heat and slice. Mix soy sauce, sesame oil, garlic, water and 5-spice together and serve sliced tuna with sauce mix on top. Serve daikon radish on side (along with pickled ginger and wasabi if desired).