Tuna Tataki

Total Time:
25 min
Prep:
20 min
Cook:
5 min

Yield:
4 servings

Ingredients
  • 1/2 cup minced ginger
  • 1/4 cup sesame seeds
  • 1 tablespoon cracked black pepper
  • 1/2 pound very fresh, sushi-grade ahi tuna
  • Kosher salt
  • 3 tablespoons peanut oil, for searing
  • 1 tablespoon lime juice
  • 1 medium-size, ripe avocado, peeled, pitted, quartered and sliced
  • 2 cups mixed greens
  • 12 thin slices red onion
  • 1 medium tomato, peeled, seeded, and diced
  • Ginger Sauce, recipe follows
  • Ginger Sauce:
  • 1 small shallot, minced
  • 1/2 teaspoon finely grated fresh ginger
  • Freshly ground black pepper
  • 1/3 cup soy sauce
  • 1/3 cup lime juice
  • 1/3 cup olive oil
Directions

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.

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.


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    so fresh and delicious
    Fatastic recepie, very simle & wonderful to eat
    This one was not my favorite, but I am going to give it another try with the following modifications: 
    1.) Sesame/Ginger mix did not stick to fish. Do not mix these items until your pan is hot and fish is about to get to poppin and sizzlin. 
    2.) Make sure you have the pan HOT!!! If not, the ginger will not be crisp and will taste like, well, raw ginger which is a much too overpowering flavor. 
    3.) Sauce recipe as written has WAY too much olive oil. Next time I'll use about an eighth of the EVOO and make sure you have a high quality oil too! 
     
    Puck's stuff is usually really good so hopefully with a few tweeks we can make this one a keeper. I'll post the results of the modification next time I make it!
    Delicious! The combination of the dressing, avocado, and of course - the tuna! - was fantastic! The only thing is, I thought the recipe called for way too much peanut oil, so I'd just reduce that.
    I thought this dish was really good but the ginger was really strong. I used jarred ginger maybe that is why. This was my first time to cook Ahi Tuna and really enjoyed it!
    This WAS lick-the-plate delicious !!! I haven't enjoyed a piece of tuna that much and my husband was " in heaven " ..... with every bite we took we just kept repeating how incredible it was.... Absolutely melt-in-your mouth and delightful !!! I saved a second piece of tuna just in case it was good and that is exactly what we're having for dinner again tonight .... can't wait !!!
     You will not be disappointed !!
    Over the years I have spent entirely too much money on restaurant's overpriced menus. Thanks to you Wolfgang Puck!!! This recipe is simple and absolutely delicious. My husband refuses to order anything from anywhere but our kitchen. The only problem we have is getting sushi grade tuna. The easiest way to get this recipe done is to get your ingredients out and get started.
    It's Wild Caught Ahi Tuna season and this is the best recipe. I used a mix of white and black sesame seeds and it is always a huge hit. Bravo!
    This salad was awesome. The tuna was perfectly rare and the dressing was practically lick-the-plate delicious.
    So good, so easy....We have this dish twice a month!
    Excellent dish! Use good tuna for best results. The combination of the ginger, soy sauce and avocado really takes me back to Hawaii.
    I have made this recipe now MANY times!! My husband craves it, my friends gush over it - Fantastic and Simple!
    There are many tataki recipes for fresh fish and seafood. I have often created my own versions of this recipe I also like to create a garnish of cucumber when avocado is out of season. Just peel and seed the cukes, sprinkle with kosher salt and use some rice wine vinegar to pickle while you are preparing the dish. Also, I can't have peanut so I substitute sesame oil.
    you need really fresh tuna - and we changed out the oil for balsamic vinegar - had two pieces of tuna - one was good - the other was fishy
    Easy to prepare and soooo delicious. I served it with a side of thinly sliced papaya and grilled aspargus. The sauce was wonderful over it all. I saved the rest of the sauce for chicken tonight.
    I am not at all a seafood person so during lent my husband insists on eating some kind of fish fillet. I was happy I chose this recipe. The flavor of this was so incredible. It was so fresh and light and although I thought the ginger was going to be overpowering, it was well balanced with the lime juice and soy sauce. I made no changes and it was raved!
    I loved this recipe! The prep work is time consuming but worth the effort. This is not a dish you want to tackle if you are looking for an easy meal however when you want to go that extra mile you will find it has it's rewards. I highly recommend having a "prep" chief in the kitchen to do all the chopping.
    My husband and I recently moved away from the big city, into a tiny, remote area without sushi restaurants and good Asian food. This recipe brought me back to all my favorite, faraway restaurants as we were blown away by the flavors in this dish!! This is a keeper recipe (and a lifesaver for those away from good restaurant fare). Thank you, Wolfgang.
    this dish was easy to make and the ginger was such a lovely addition to the tuna. my husband, who is quite picky about his fish, really enjoyed it.
    The only thing i changed was instead of lime juice in the drewssing, i used rice vinegar!
     
     its a keeper
    When I served this dish to my husband he was so impressed. He said it was like eating a dish at a gourmet restaurant. It was absolutely delicious with a light and citrusy aftertaste. He could not stop complimenting me and he was in seventh heaven with all the flavors that this dish had to offer. Two days later, he brought me roses for taking the time to prepare him such an outrageous dinner.
     Thanks to you Sir Puck! I'm back to look for some more 5 star recipes from you....I want to keep those thankyou's coming from my romantic husband!!!
    Excellent taste and very easy to do took less than 5 minutes. Have cooked it for others and got raves. Definitely a keeper
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    Make It 5 Ways: Tuna