Tuna Tataki

Total Time:
25 min
20 min
5 min

4 servings

  • 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

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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4.7 22
so fresh and delicious item not reviewed by moderator and published
Fatastic recepie, very simle & wonderful to eat item not reviewed by moderator and published
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! item not reviewed by moderator and published
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. item not reviewed by moderator and published
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! item not reviewed by moderator and published
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 !! item not reviewed by moderator and published
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. item not reviewed by moderator and published
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! item not reviewed by moderator and published
This salad was awesome. The tuna was perfectly rare and the dressing was practically lick-the-plate delicious. item not reviewed by moderator and published
So good, so easy....We have this dish twice a month! item not reviewed by moderator and published

This recipe is featured in:

Make It 5 Ways: Tuna